Street Salad

By July 23, 2021Mains, Salads, Vegetarian/Vegan
A combination of tomatoes, cucumber, red onion, coriander, cumin, chopped peanuts and Bombay mix, cooked chic peas tossed in taramind paste, sweet chilli oil, and lemon juice. Served on 3 freshly washed cos lettuce leaves served on a black plate by

Fresh, Crunchy, Crispy, and Tangy. Enjoy!



Prep time

8 Minutes

Cooking time

2-3 Minutes


  • 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


    • 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!


    • *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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