Chana chaat salad with potato, pomegranate & lime
A lunch for one: 455 kcal with 18 g of protein, 79 g of carbs and 10 g of fat, ready in 20 min.
- 20 min
- Lunch · 1 serving
- Indian
- 455 kcal
Nutrition per serving
455 kcalEnergy: 15% protein, 66% carbs, 19% fat
- 18 gProtein
- 79 gCarbs
- 10 gFat
Fiber 18 gSugar 17 gSodium 330 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Chickpeas, cooked150 g
- Potato1 (100 g)
- Red onion30 g
- Tomato½ (80 g)
- Cucumber60 g
- Pomegranate seeds30 g
- Cilantro5 g
- Fresh mint5 g
- Lime juice1 tbsp
- Garam masala½ tsp
- Cumin½ tsp
- Chili powder½ tsp
- Olive oil1 tsp
Method
- Boil the diced potato for 10 minutes, until just tender; drain and cool for 5 minutes.
- Dice the onion, tomato and cucumber and chop the cilantro and mint.
- Toss the chickpeas and potato with the spices, lime juice, oil and salt.
- Fold in the vegetables and herbs and scatter the pomegranate seeds on top.
Make ahead
Boil the potato and season the chickpeas a day ahead; add the fresh vegetables before eating.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for any day of your week, or let the planner suggest it at the right size
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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Meal planning
