Chana chaat (mixed bean salad)
prep: 20 minutes
serving: 10
Nutrition Facts
each serving
KCal
157
Carbs
22.9g
fiber
5.8g
Protein
8.1g
Fat
2.3g
Saturates
0.4g
Sugars
4.9g
Salt
0.1g
Fruit/Veg Portion
1
Ingredients
all 20 types- For the mint chutney:
- 1 large handful fresh mint
- ½ green chilli, deseeded
- ½ onion, chopped
- 250g low-fat natural yogurt
- pinch chilli powder
- freshly ground black pepper
- For the chana chaat:
- 2 x 400g tins chickpeas, drained and rinsed
- 560g tin new potatoes, drained and quartered
- 220g tin red kidney beans, drained and rinsed
- 220g tin black-eyed beans, drained and rinsed
- 198g can of sweetcorn, drained
- ½ tsp chilli powder or to taste
- 1 green chilli, finely chopped
- ½ tsp chaat masala
- 1 tsp lemon juice
- 1 small onion, finely chopped
- 1 tomato, finely chopped
- 1 tsp garam masala powder
Directions
3 steps in totalStep 1
For the mint chutney, place the mint, chilli and onion into a blender or food processor and blend to a purée, adding a little water if necessary.
Step 2
Stir through the yogurt, season well and add a pinch of chilli powder.
Step 3
For the chana chaat, in a large bowl mix together all the ingredients and combine well. Garnish with the garam masala and a little mint chutney.
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