Punjabi-style chickpea salad
Serves 6 - 8
Easy
Prep:
Cook:
This Indian spiced salad makes a great side to tandoori meat or fish - chickpeas make it a filling vegetarian lunch option
Skip to ingredients
- 2 tbsp cumin seeds
- 2 x 400g cans chickpeasdrained and rinsed
- 2 large tomatoeschopped into small dice
- 1 small red onionfinely chopped
- 2 good handfuls kalestalks removed, finely shredded
- large handful corianderleaves and stalks chopped
- 15 mintleaves, shredded
- 3 tsp chaat masalaor to taste (see tip)
- 4 tbsp lemon juiceor to taste
- 2 tbsp extra virgin olive oil
- pinch of sugar
Nutrition: per serving (6)
- kcal168
- fat7g
- saturates1g
- carbs16g
- sugars3g
- fibre5g
- protein8g
- salt0.5g
Method
step 1
Heat a small saucepan and toast the cumin seeds until aromatic and slightly browned, then grind to a coarse powder using a pestle and mortar.
step 2
Put all the ingredients, including the ground cumin, in a bowl and mix well. Season generously; add more chaat masala and lemon juice if needed. Leave for 30 mins to let the flavours combine.
