Make this bombay mix lettuce salad then check out our black chickpea salad (kala channa masala), roasted courgette, chickpea and lemon salad and more salad recipes.


  • 1 tbsp vegetable oil
  • 400g tin black chickpeas, drained and rinsed
  • 1 tomato, seeds removed and finely diced
  • ¼ red onion, finely diced
  • 1 green chilli, seeds removed and finely diced
  • 1 tsp chaat masala
  • ½ lime, juiced
  • 10g jaggery
  • 30g tamarind paste
  • pinch of kashmiri chilli powder
  • 1 lettuce head
  • 200g natural yogurt
  • small handful of coriander leaves, finely chopped, plus extra to garnish
  • 20g pomegranate seeds
  • 40g bombay mix


  • STEP 1

    Heat the oil in a large frying pan over a medium heat. Fry the chickpeas with some seasoning for 6-8 mins or until softened. Transfer to a large bowl along with the tomato, onion and chilli. Sprinkle over the chaat masala and lime juice, tossing together. Season to taste.

  • STEP 2

    Combine the jaggery with 25ml of hot water in a small pan and add the tamarind paste and chilli powder. Whisk over a low-medium heat and bring to a simmer for a couple of minutes. Remove from the heat and leave to cool.

  • STEP 3

    Halve the lettuce through the core and cut one half into two quarters, saving the other half for another time. Put the wedges on plates and pour the yogurt over each. Toss the chickpea mixture with the coriander and heap onto the lettuce followed by the bombay mix and pomegranate seeds. Drizzle with the tamarind sauce and sprinkle over the remaining coriander.


Alternative salad recipes


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating