Chana Chaat with Yoghurt and Tamarind (Spiced Chickpea Salad)
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Ingredients
- 480 g chickpeas, drained and rinsed
- 300 g potatoes, peeled and diced
- 150 g natural yoghurt
- 2 tbsp tamarind paste
- 1 red onion, diced
- 2 tomatoes, finely chopped
- 1 tsp chaat masala
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 274 kcal
- Protein
- 13.2 g
- Carbohydrate
- 40.6 g
- of which sugars
- 10.3 g
- Fat
- 4.5 g
- of which saturates
- 1.2 g
- Fibre
- 10.6 g
- Salt
- 0.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 10-12 minutes until tender, then drain and cool slightly.
- 2
Mix the tamarind paste with 3 tbsp water to make a thin, tangy sauce.
- 3
Toss the chickpeas, potatoes, red onion and tomatoes together in a large bowl.
- 4
Spoon over the natural yoghurt and the tamarind sauce, then sprinkle with the chaat masala.
- 5
Toss gently to coat everything.
- 6
Scatter with the fresh coriander and serve right away while the potatoes are still warm.
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