Punjabi-style chickpea salad

Punjabi-style chickpea salad

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(1 ratings)

Prep: 40 mins Cook: 5 mins


Serves 6 - 8
This Indian spiced salad makes a great side to tandoori meat or fish - chickpeas make it a filling vegetarian lunch option

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving (6)

  • kcal168
  • fat7g
  • saturates1g
  • carbs16g
  • sugars3g
  • fibre5g
  • protein8g
  • salt0.5g
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  • 2 tbsp cumin seeds
  • 2 x 400g cans chickpeas, drained and rinsed
  • 2 large tomatoes, chopped into small dice



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 small red onion, finely chopped
  • 2 good handfuls kale, stalks removed, finely shredded



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • large handful coriander, leaves and stalks chopped
  • 15 mint leaves, shredded



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 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



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  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.

  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.

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