Chana Chaat Chickpea Salad
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
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.
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.
Step3 of 4
Scatter over the cooled chickpeas on the salad. Dollop on the yoghurt and drizzle over the Maggi Tamarind Sauce.
Step4 of 4
Sprinkle on the red onion, mint, pomegranate, sev (or Bombay mix) and coriander leaves and serve immediately.
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