Time: 20 min
Servings: 4-6 people
Type: snack/side dish
Ingredients:
- canned or boiled chickpeas (drained and rinsed)
- 1 medium size red onion finely diced
- 2 green chilies (optional)
- 1 large tomatoes finely diced
- 1/2 cup pink radishes thinly sliced (can use fresh)
- 2 medium sized boiled potatoes
- 2 small garlic cloves finely diced
- 1/2 inch fresh ginger grated
- 1 tsp chili powder
- 1 tsp ground black pepper
- 2 tsp tamarind water (check notes)
- 2 tsp. chaat masala (Indian Store)
- Black salt to taste (see notes)
- handful fresh coriander finely chopped for garnish
- handful fresh mint finely chopped
- 1 big lime juice (toppings)
- chili flakes (toppings)
- Himalayan salt to taste
Method:
To a bowl add the chickpeas and all the other chopped veggies. keep the herbs for the end.
Now the tamarind liquid and the spices. Mix well.
Top with the rest of the ingredients including the lime juice and fresh herbs. Mix and give a taste. Adjust if you need more heat or tanginess to the salad. Serve or store in the fridge for later. This salad stays fresh in the fridge up to 2 days.
Notes
- The tamarind liquid- you can make by adding two tbsp. of tamarind pulp in hot water for 15 minutes. Use your hand to squeeze the pulp in the water and throw away the seeds.
- Adjust the chilies if you like it less spicy.
- Other veggies addition can be corn, and cucumber for a fresher taste.
This recipe is spicy and tangy. Its has freshness from herbs which is key to its overall flavor. a HEALTHY PLANT BASED PROTEIN RICH SNACK.
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