Fresh, Crunchy, Crispy, and Tangy. Enjoy!
Serves
1
Prep time
8 Minutes
Cooking time
2-3 Minutes
Ingredients
- ½ tablespoon Tamarind paste *see note below
- 1 teaspoon vegetable oil
- ½ (125g) can chickpeas, drained
- a squeeze of lemon juice
- 1 tablespoon sweet chilli sauce
- 4 cherry tomatoes, quartered
- 1 tablespoon finely chopped cucumber
- 1 tablespoon finely chopped red onion
- 1 tablespoon finely chopped zucchini
- 2 tablespoons freshly chopped coriander
- pinch cumin
- 1½ tablespoons salted peanuts, roughly chopped
- 2 tablespoons *Bombay (“Bhuja”) Mix, roughly chopped
- 3 baby cos lettuce leaves, washed and dried
Method
-
- Mix together the tamarind paste with an equal amount of water
- In a small saucepan, heat the oil over medium heat
- Add the chickpeas, stir and cook for 2-3 minutes
- Add the tamarind, lemon juice, and chilli sauce, stir to combine, and set aside to cool
- In a small bowl, combine the tomatoes, cucumber, onion, zucchini, coriander, and peanuts
- Add the chickpeas and sauce to the salad mix. Stir to combine
- Place lettuce leaves onto a serving plate
- Spoon the salad mixture onto the lettuce leaves
- Sprinkle the Bombay Mix on the top
- Serve and Enjoy!
Note:
- *Bombay (“Bhuja”) Mix is available in supermarkets
- Tamarind paste is also available in the Asian Isle of the supermarket
- You can substitute Tamarind paste with lemon or lime juice, but it won’t have the same amazing acidic fruity flavour
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