Spicy-Sour Chickpea Chaat Recipe

Chickpea chaat is a traditional Indian street food classic and it's easy to see why it's so popular. Vibrant coriander chutney is stirred through a sweet-and-sour salad for a snack or side that's packed full of flavour. Best of all, the whole dish is vegan and takes just 15 minutes to make.

Serves 4 - 10 mins to prepare and 5 mins to cook - 172 calories / serving

1 tbsp sunflower oil
1 red onion, finely chopped
1 green chilli, finely chopped
1 tomato, finely chopped
400g tin chickpeas, drained and rinsed
3 tbsp pomegranate seeds
200g tin sweetcorn, drained and rinsed
½ cucumber, diced
½ tsp garam masala
For the chutney
30g pack fresh mint
30g pack fresh coriander
1 green chilli
1 lime, ½ juiced, ½ cut into slices or wedges to serve

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To make the chutney, put the mint, coriander, chilli and lime juice in a food processor. Season; blitz until smooth, then set aside.

Heat the oil in a frying pan over a medium heat and add the onion and chilli. Fry for 5 mins or until softened, then add the tomato. Fry for 1 min, then put in a large bowl to cool slightly.

Stir in the chickpeas, pomegranate seeds, sweetcorn, cucumber, garam masala and the chutney. Season. Serve with the lime slices or wedges.

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