Layered Chickpea Salad
A vibrant and refreshing salad made with boiled chickpeas, fresh vegetables, and creamy yogurt, all topped with zesty tamarind chutney and aromatic spices.
Ingredients
For the salad
- 1 cup boiled chickpeas Make sure chickpeas are fully cooked
- 1 cup diced cucumber Fresh cucumbers, peeled if desired
- 1 cup diced tomatoes Choose ripe and juicy tomatoes
- 1 medium onion, finely chopped Use red or yellow onion as preferred
- 1/2 cup boiled potatoes, diced Cook until tender, then dice
- 1/2 cup yogurt Use plain yogurt or a dairy-free alternative for vegan option
- 2 tablespoons imli (tamarind) chutney Can substitute with a sweet chili sauce
- 2 tablespoons chopped cilantro For garnish
- 1 teaspoon chaat masala Adjust to taste
- to taste Salt Use according to preference
- to taste Lemon juice Freshly squeezed for best flavor
Instructions
Preparation
- In a large bowl, start by layering the boiled chickpeas.
- Next, add the diced cucumber, tomatoes, finely chopped onion, and boiled potatoes.
- Drizzle yogurt and tamarind chutney over the layers.
- Sprinkle chaat masala, salt, and lemon juice on top of the salad.
- Finally, garnish the salad with chopped cilantro for a fresh touch.
- Enjoy your salad immediately for the best flavor!
Notes
This salad can be stored in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh.