Punjabi-style chickpea salad recipe | Good Food
This Indian spiced salad makes a great side to tandoori meat or fish - chickpeas make it a filling vegetarian lunch option
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Cooking tools:
- Mortar and pestle
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Can opener
- Measuring spoon
- Spoon
Ingredients
- 2 tbsp cumin seeds
- 2 x 400g cans chickpeas drained and rinsed
- 2 large tomatoes chopped into small dice
- 1 small red onion finely chopped
- 2 good handfuls kale stalks removed, finely shredded
- large handful coriander leaves and stalks chopped
- 15 mint leaves, shredded
- 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
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