chana chaat salad
Dishoom, p. 112–113
This salad combines the crunch of seeds and sweet-sour pops of pomegranate and sultanas with more substantial couscous and chickpeas. Salads aren’t commonly eaten in Bombay, where vegetables tend to be cooked into submission before they make it anywhere near your plate. However, this one makes a wonderful light lunch; it also works well as a side with the grills (pages 263–7 and 270–9).
Ingredients
- Couscous
- Olive oil
- Mixed sprouted grains
- Pumpkin seeds
- Sesame seeds
- Chickpeas
- Tomato
- Raisins
- Pomegranate seeds
- Coriander leaves
- Flaky sea salt
- For the dressing
- Avocado
- Coriander-mint dressing
- Lime juice
Capture the full recipe from the book
Open Dishoom at page 112–113 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
Download in de App Store