Chickpea Salad w/ Spicy Potatoes & Mint

15 minutes
Serves 2


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
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