Chana Chaat (Spicy Chick Pea Salad)

A quick and simple yet delicious dish traditionally eaten during Ramadan or Eid.  In parts of Pakistan, it’s also a dish offered to guests all year round - accompanied by Dahi Barey (dumpling & yoghurt dish), finger foods such as Samosas and a sweet dish to finish. 

What’s also great about this dish is that it’s low in carbs which is often difficult to find in traditional south asian dishes.  So load up your plates and enjoy!

Serves: 2

Prep/Cooking Time: approx 10 minutes

Ingredients:

1 can chick peas

½ lime (juice)

¼ red onion finely chopped

handful of chopped coriander

1 tomato diced

1 green chilli finely chopped

½ tsp *chaat masala (and little extra for garnishing)

*Chaat Masala can be found in most stores selling South Asian spices.  It contains a combination of spices including dried mango and asafetida.  Don’t be alarmed by the pungent smell when you first cut open a packet – it’s not as potent when put on food and has a great spicy kick to it!

Preparation:

Combine all ingredients in a bowl and mix thoroughly. 

Garnish dish by sprinkling a pinch of chaat masala and adding a sprig of fresh coriander on top.

Enjoy it on its own or if it’s too spicy for you - with some plain yoghurt.  This dish is often served with Dahi Barey (dumpling & yoghurt dish) as well as finger foods such as Samosas (recipes to follow).