"Light & hearty, perfect for fall
Serve as a salad, or simply eat it all
The tang, that replicates flavors of the street
Busy, noisy, with a crowd of Indians at your feet!
An everyday snack, or Chaat as it's popularly known
Oh, for this how many miles I have flown!
Now right at home, I have a healthier clone
Though, I will still jump on a chance to go back home..."
Ingredients
For the Salad
2 cups boiled chickpeas, liquid drained
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
1 small red onion. diced
1 green chili, finely chopped
2 tablespoons olive oil
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon dry mango powder
1/4 teaspoon red chili powder
1/4 teaspoon fennel seeds
2-3 stalks of fresh coriander, finely chopped
Salt & pepper to taste
For the Dressing
2 tablespoons Tamarind chutney (available in all Indian grocery stores)
Juice of 1/2 a lemon
Bunch of coriander (leaves + stem), finely chopped
1 tablepoon light olive oil
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin powder
Salt to taste
Make the Dressing - Mix all the ingredients and refrigerate for an hour to let the flavors fuse.
Make the Salad - Heat oil in a non-stick pan. Add the fennel seeds and cook till begin to brown. Stir in the remaining dry spices and roast for a minute. Add the chickpeas, mix well, and cook on medium-high flame till the chickpeas begin to turn crisp - approx 10 minutes. Make sure all the moisture has been absorbed. Turn off heat and cool to room temperature.
Once cooled, add all the chopped vegetables and mix well. Add the dressing, a teaspoon at a time, and mix well. Adjust seasoning and serve fresh.
A sweet & tangy [vegan, glutenfree] salad that compliments the colors of summer and the flavors of fall.
Try this and other delicious 29. creations at our social dining events. Don't like strangers? Simply book a private event!