Chana Chaat Salad

This salad combines the crunch of seeds and sweet-sour pops of pomegranate and sultanas with more substantial couscous and chickpeas. Salads aren’t commonly eaten in Bombay, where vegetables tend to be cooked into submission before they make it anywhere near your plate. However, this one makes a wonderful light lunch; it also works well as a side with the grills (lamb sheekh kabab and chicken tikka).