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–+ servings

chickpea, tomato and onion salad

Chole chaat is a street food favourite, made from chickpeas, tomato and onion. Chaat masala, chutney, and the crunch from the sev make this special.
a bowl of chickpea, tomato and onion salad
prepare: 15 minutes
cook: 1 hour
soak: 12 hours
total time: 13 hours 15 minutes
difficulty: moderate
yield: 6 servings
calories: 113 kcal
diet: gluten free, vegan, vegetarian
cuisine: delhi, Indian

ingredients

to serve

  • 1 cup sev - see notes
  • 1 tbsp mint leaves

instructions

  • Wash chickpeas in several changes of water. Cover with water, and leave to soak overnight.
  • Put chickpeas in a pot and add salt and fruit salts. Cover with water, bring to a simmer and cook chickpeas till softened, but still firm – around one hour. Remove from heat and drain well. If you want a warm salad, continue directly to the next steps, or set aside and refrigerate if required.
  • Place drained chickpeas in a bowl with onion, tomato, cucumber, and chilli. Sprinkle with the chaat masala, and toss well to coat. Taste and add a little salt if required.
  • Add the tamarind and date chutney, and stir gently to combine.

to serve

  • Sprinkle with sev, garnish with mint leaves and serve.

notes

  • Fruit salt is marketed under the brand name Eno. It is best obtained from a pharmacist, as supermarkets seem to only stock flavoured variants. For this recipe you can substitute baking soda - not baking powder.
  • sev are fried noodles made from chickpea flour and are readily available from good Indian grocers. If gluten-intolerant check they do not contain wheat flour.

private notes

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nutrition

Serving: 75 g | Calories: 113 kcal | Carbohydrates: 21 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 420 mg | Potassium: 294 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 250 IU | Vitamin C: 7.4 mg | Calcium: 39 mg | Iron: 1.8 mg