Name: Chana chaat
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Cuisine: India
Ingredients: 300 g (10½ oz) cooked chickpeas or 400 g (14 oz) tin chickpeas, drained; 1 green chilli, seeded and finely chopped; ½ cucumber, peeled, seeded and diced; 2 tablespoons peanut oil; 1 small bunch coriander (cilantro), roughly chopped, plus extra leaves to serve; 2 large cooked poppadoms, roughly broken; seeds from 1 pomegranate; 4 heaped tablespoons plain yoghurt; 2 vine-ripened tomatoes, diced; a squeeze of lemon; 1 small onion, halved and sliced; 2 cm (¾ in) piece fresh ginger, finely grated; 1 teaspoon garam masala; ½ teaspoon mild chilli powder

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

The contrasting toppings of this spiced, Indian-style salad sing with crisp pomegranate seeds and luscious yoghurt. Texture is just as important as wonderful flavour and vibrant colour in this dish.

Ingredients

1 small onion, halved and sliced
2 cm (¾ in) piece fresh ginger, finely grated

Method

Sauté the onion, ginger and chilli in the oil for 5 minutes until the onion is soft. Add the chickpeas and cook for a further 5 minutes until golden. Now add the chilli powder and garam masala and cook for 2 minutes more. Remove from the heat, season well and set aside to cool.

Mix the cucumber, tomatoes, lemon juice and the chopped coriander in a mixing bowl. Divide among four plates a