Punjabi-style chickpea salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Ingredients
- 2 tbsp cumin seeds
- 2 x 400g cans chickpeas, drained and rinsed
- 2 large tomatoes, chopped into small dice
- 1 small red onion, finely chopped
- 2 good handfuls kale, stalks removed, finely shredded
- large handful coriander, leaves and stalks chopped
- 15 mint leaves, shredded
- 3 tsp chaat masala, or to taste (see tip)
- 4 tbsp lemon juice, or to taste
- 2 tbsp extra virgin olive oil
- pinch of sugar
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.
