Indian · Lunch
Black Chickpea Street Salad
A tangy Mumbai-style chaat built on boiled black chickpeas tossed with cucumber, tomato, red onion, chaat masala, cumin, chili and lime. Finished with cilantro, a drizzle of tamarind and sev-like crunch from puffed rice, this bowl balances earthy legumes against bright acid, heat and crisp raw vegetables. Served chilled or room temperature.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
320Calories
14.1gProtein
7.8gFat
54.1gCarbs
11.7gSugar
14.2gFiber
693mgSodium
0mgChol
1gSat Fat
823mgPotassium
114mgCalcium
5.5mgIron
0mcgVitamin B12
17mgVitamin C
vegetarian
vegan
gluten-free
high-fiber
low-calorie
spice-route
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Drain the boiled black chickpeas and pat dry, then tip into a mixing bowl with cucumber, tomato, and red onion.
2
Toast the cumin in a dry pan over medium-low heat for 30 seconds until fragrant, then crush with a spoon.
3
Add chaat masala, toasted cumin, chili powder, salt, mustard oil, tamarind paste, and lime juice to the bowl and toss until evenly coated.
4
Plate
Transfer to a serving bowl, scatter cilantro and puffed rice over the top, and serve immediately while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz413g black chickpea
- 1/2 cup70g cucumber
- 1/2 cup60g tomato
- 4 tbsp40g red onion
- 2 tsp2 tsp chaat masala
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp chili-powder
- 2 tbsp30g tamarind-paste
- 2 tbsp30ml lime-juice
- 2 tbsp6g cilantro
- 2 tbsp14g puffed rice
- 1/2 tsp1/2 tsp salt
- 2 tsp10ml mustard-oil
