Chickpea Salad w/ Spicy Potatoes & Mint
Rinse and drain the chickpeas thoroughly.
Put them in a bowl with the cucumber, red onion, chutney & salt and mix well.
Heat the oil in a pan over a low heat.
Add a pinch of salt & the chaat masala, then the potatoes & mint leaves.
Cook, stirring, on a high heat for two minutes until well combined.
Spoon the chickpea salad into a bowl, add the potato mix & serve.
Available in store
- 400g tin chickpeas, rinsed & drained
- 1 cucumber, diced
- 1 small red onion, diced
- 2 tbsp mango & mint chutney (make this from scratch using the recipe from Chetna's Healthy Indian)
- 1/4 tsp salt
- 1 tbsp sunflower oil
- 1 tsp chaat masala
- 2 medium skin-on boiled potatoes, cubed
- 10g fresh mint leaves, finely chopped