Ingredients
- Boiled potatoes, cubed: 2 medium
- Boiled chickpeas (chana): ½ cup
- Cucumber, chopped: ½ cup
- Tomato, chopped: ½ cup
- Red onion, finely chopped: ¼ cup
- Green chilies, chopped (optional): 1
- Lemon juice: 1 tablespoon
- Olive oil: 1 teaspoon
- Salt: to taste
- Black pepper powder: ½ teaspoon
- Chaat masala: ½ teaspoon
- Roasted cumin powder: ½ teaspoon
- Fresh coriander or mint, chopped: 2 tablespoons
- Pomegranate seeds (optional): 2 tablespoons
Preparation
In a large mixing bowl, add boiled potatoes and boiled chickpeas.
Add cucumber, tomato, onion, and green chilies (if using).
Drizzle olive oil and lemon juice over the salad.
Sprinkle salt, black pepper, chaat masala, and cumin powder.
Gently toss everything together until well combined.
Garnish with fresh coriander/mint and pomegranate seeds.
Enjoy fresh as a light meal or a side dish with dal-rice or roti.
Servings: 2
Notes
- For extra crunch, add roasted peanuts or pumpkin seeds.
- To make it creamy, add hung curd or Greek yogurt.
- For a spicy kick, drizzle some green chutney or hot sauce.
