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Channa chaat (mixed bean salad)

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A great dish to serve at a buffet.
Serves
10
Prep
20 minutes
Each 168g serving contains (excludes serving suggestion)
KCal
144
Carbs
20.50g
Fibre
6.20g
Protein
7.60g
Fat
2.10g
Saturates
0.40g
Sugars
4.40g
Salt
0.30g
Portion Fruit & Veg
1
Ingredients
Ingredients
For the mint chutney:
1 large handful fresh mint
half–1 green chilli, deseeded
half onion, chopped
250g low-fat natural yogurt
pinch salt
pinch chilli powder
freshly ground black pepper
For the channa chaat:
2 x 400g tins chickpeas, drained and rinsed
400g tin new potatoes, drained and quarterd
220g tin red kidney beans, drained and rinsed
220g tin black-eyed beans, drained and rinsed
5 tbsp tinned sweetcorn, drained
half tsp chilli powder or to taste
1 green chilli, finely chopped
half tsp chaat masala
1 tsp lemon juice
1 small onion, finely chopped
1 tomato, finely chopped
1 tsp Garam masala powder
Method
  1. For the mint chutney, place the mint, chilli and onion into a blender or food processor and blend to a purée, adding a little water if necessary.
  2. Stir through the yogurt, season well and add a pinch of chilli powder.
  3. For the chana chaat, in a large bowl mix together all the ingredients and combine well. Garnish with the garam masala and a little mint chutney.
Chefs tips
  • Channa chaat is also good served warm, just heat in the microwave for a few minutes to serve with the cold mint chutney.
  • Freezing instructions: Defrost at room temperature for 2 hours, or warm in the microwave or a moderate oven.
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