This is a very delicious and refreshing side salad that can serve as a snack as well or even a light dinner after you’ve had a heavy lunch! In India we would call this a chaat. Chaat is a street-food snack, very popular in the cities of India. It has many more ingredients and of course the fried puris & sev and various chutneys. However, it is healthier and quick to make it at home – sorry, I keep repeating this often! 🙂 For variation, you can mix in a spoonful of mint and/or tamarind chutney (recipe to follow later). If you wish to serve this to your guests, you can definitely complement it with crackers or baked tortilla chips or pita bread.
Per serving : 234 cals | 9 g proteins | 9 g fiber | 10 g total fat
Ingredients (4 servings)
2 cups cooked chickpeas (kabuli chana/ garbanzo beans), canned without preservatives or pressure cooked
2 tbsp oil
½ tsp red chili powder
½ tsp coriander powder
½ tsp cumin powder
1 tsp freshly squeezed lemon juice
½ red onion*, diced
2 tomatoes, diced
2 persian cucumbers/ regular Indian cucumbers, diced
Salt and ground pepper
* ½ US red onion= 1 onion in India
- Heat oil in a pan and add the cooked chickpeas. Sprinkle the dry powders, salt and lemon juice and saute for 1-2 minutes on medium heat. If you like it more tangy, feel free to add more lemon juice. Similarly, if you would prefer it spicy, chatpata as Indians would call, then sprinkle additional chili powder.
- Dice the vegetables and transfer them to a bowl. Sprinkle salt and ground pepper.
- Add the sautéed chickpeas to the bowl and mix. Serve as a side or light meal depending on how much you relish it! Enjoy!