
Black chickpea salad (Kala channa masala)
Check out this crunchy black chickpea salad, it's packed with fresh and tangy flavours. This recipe comes from DUM Biryani House in London. Vegan and gluten free, this dish takes under 30 minutes to prepare
- 400g tin black chickpeas(see below)
- 2 green chilliesfinely chopped
- 2 tsp channa masala
- 1 tsp chaat masalaplus extra
- 1 red onionfinely chopped
- finely chopped to make 2 tsp ginger
- vegetable oilfor frying
- 2 tsp mustard seeds
- 10 curry leaves
- 3 dried red chillies
- 1/2 tbsp lemon juice
- 100g tomatoeschopped
- a large bunch corianderchopped
- 50g fine sev(see below)
- a handful peanutsskin-on, to serve
- 1 limewedged
Nutrition: per serving
- kcal208
- fat8.5g
- saturates0.6g
- carbs20.8g
- sugars4.5g
- fibre6.8g
- protein8.7g
- salt0.9g
Method
step 1
Put the black chickpeas (including their liquid), green chillies, both masala powders, red onion and ginger in a bowl and mix.
step 2
Heat a frying pan with 1 tbsp of vegetable oil and fry the mustard seeds, curry leaves and whole dried red chillies for 30 seconds.
step 3
Add in the chickpea mixture. Simmer gently for 10 minutes, stirring regularly. Season and add the lemon juice.
step 4
Divide the warm chickpeas between 4 bowls and top with the tomatoes, coriander, fine sev, peanuts and a final sprinkle of chaat masala.
step 5
Serve with the lime wedges.