Global Easy Main course

Chana Chaat Chickpea Salad

Name: Chana Chaat Chickpea Salad
Prep time: PM15.00T
Cook time: PM5.00T
Total time: PM25.00T
Cuisine: Global
Ingredients: 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

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

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

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Nutrition Value

Information per serving

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.

Step1 of 4

Step2 of 4

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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