Chana chaat salad
Tangy chickpea and potato salad with tomato, onion and lime. A Pakistani street-food favorite.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chickpeas (can)2 cans
- Russet potatoes14 oz
- Tomatoes9 oz
- Yellow onions4 oz
- Limes2 limes
- Fresh cilantro1 bunch
Also uses from the cupboard: table salt, ground black pepper, ground cumin. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Peel the potatoes and cut into ½ inch dice. Boil in salted water for 10 minutes until tender, then drain and leave to cool.14 oz russet potatoes
- Drain the chickpeas, chop the tomatoes and finely chop the onion. Mix them with the potatoes in a bowl.2 cans chickpeas9 oz tomatoes4 oz yellow onions
- Dress with the juice of the limes, a teaspoon of cumin, a pinch of chili flakes and a good pinch of salt, and toss. Top with chopped cilantro if you have it.2 limes1 bunch fresh cilantro
A spoon of yogurt and a drizzle of mango chutney on top make it like the street-stall version.
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