Colorful Chana Chaat Chickpea Salad

1 tin 400g chickpeas, rinsed
1 tsp chaat masala / garam masala
2 gem lettuce heads
½ cucumber, diced
400g new potatoes, cooked and cut into halves
200g cherry tomatoes, varying colours, cut into halves
100ml Greek yoghurt
6 tsp Maggi Hot and Sweet Sauce
½ red onion, finely diced
sprig of mint, leaves finely chopped
small handful coriander leaves
2 tsp Bombay Mix

Instructions

Heat a frying pan over a medium heat. Add the chickpeas and toss in the chaat masala (or garam masala) until well coated. Fry for 3-4 minutes until the chickpeas are tender, watch that the spices do not burn. Transfer to a plate and leave to cool.

Break off the outer leaves of the gem lettuce and arrange on the edges of a large serving plate. Shred the hearts of the lettuce and add them to the lettuce leaves on the plate along with the diced cucumber, halved new potatoes halved cherry tomatoes.

Scatter over the cooled chickpeas on the salad. Dollop on the yoghurt and drizzle over the Maggi Hot and Sweet Sauce.

Sprinkle on the red onion, mint, pomegranate, sev (or Bombay mix) and coriander leaves and serve immediately.

TIPS

SERVING SUGGESTION

Serve the salad in the outer leaves of baby gem lettuce for smaller bites.

See Nutrition Information