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Global Easy Main course

Chana Chaat Chickpea Salad

0
25Min
Easy
This colourful Chana Chaat Chickpea Salad combines all the flavours, sweet, salty and uses our signature tangy Maggi Tamarind Sauce. Give the recipe down below a try. Don’t forget to save this post for later.

Ingredients

-
4
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

240  g
tinned chickpeas, rinsed
1  teaspoon
Garam Masala
2  heads
gem lettuce heads
0.5 
cucumber, diced
400  g
new potatoes, cooked and cut into halves
200  g
cherry tomatoes, varying colours, cut into halves
100  mg
Greek Yogurt
6  teaspoons
Maggi Tamarind Sauce
0.5 
red onion, finely diced
15  g
mint, leaves finely chopped
1  bunch
coriander leaves
2  teaspoons
Bombay Mix

Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Instructions

25 Minutes
Step1
4 Min
Heat a frying pan over a medium heat. Add the chickpeas and toss in the chaat masala (or garam masala) until well coated. Fry for 3-4 minutes until the chickpeas are tender, watch that the spices do not burn. Transfer to a plate and leave to cool.
Step2
5 Min
Break off the outer leaves of the gem lettuce and arrange on the edges of a large serving plate. Shred the hearts of the lettuce and add them to the lettuce leaves on the plate along with the diced cucumber, halved new potatoes halved cherry tomatoes.
Step3
5 Min
Scatter over the cooled chickpeas on the salad. Dollop on the yoghurt and drizzle over the Maggi Tamarind Sauce.
Step4
5 Min
Sprinkle on the red onion, mint, pomegranate, sev (or Bombay mix) and coriander leaves and serve immediately.
Chana Chaat Chickpea Salad

Step1 of 4

Heat a frying pan over a medium heat. Add the chickpeas and toss in the chaat masala (or garam masala) until well coated. Fry for 3-4 minutes until the chickpeas are tender, watch that the spices do not burn. Transfer to a plate and leave to cool.

Chana Chaat Chickpea Salad

Step2 of 4

Break off the outer leaves of the gem lettuce and arrange on the edges of a large serving plate. Shred the hearts of the lettuce and add them to the lettuce leaves on the plate along with the diced cucumber, halved new potatoes halved cherry tomatoes.

Chana Chaat Chickpea Salad

Step3 of 4

Scatter over the cooled chickpeas on the salad. Dollop on the yoghurt and drizzle over the Maggi Tamarind Sauce.

Chana Chaat Chickpea Salad

Step4 of 4

Sprinkle on the red onion, mint, pomegranate, sev (or Bombay mix) and coriander leaves and serve immediately.

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