Name: Chana Chaat (Jeweled Salad)
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1 pound Yukon gold potatoes, cut into 1/2-inch pieces -; 1 tablespoon plus 1 teaspoon sea salt, divided -; 1/3 cup olive oil -; 1/4 cup fresh lime juice, (from about 2 juicy limes) -; 3 tablespoons light brown sugar, tightly packed -; 1 teaspoon hot smoked paprika -; 1/2 teaspoon cayenne pepper -; 2 cups drained, canned chickpeas -; 1 cup pomegranate arils -; 1/4 cup shallots, finely diced -; 1/4 cup cilantro stems, finely chopped (reserve leaves for other use) -; 4 fresh mint leaves chiffonade, plus a few left whole for garnish -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chana Chaat (Jeweled Salad)

1. 1 pound Yukon gold potatoes, cut into 1/2-inch pieces -

2. 1 tablespoon plus 1 teaspoon sea salt, divided -

3. 1/3 cup olive oil -

4. 1/4 cup fresh lime juice, (from about 2 juicy limes) -

5. 3 tablespoons light brown sugar, tightly packed -

6. 1 teaspoon hot smoked paprika -

7. 1/2 teaspoon cayenne pepper -

8. 2 cups drained, canned chickpeas -

9. 1 cup pomegranate arils -

10. 1/4 cup shallots, finely diced -

11. 1/4 cup cilantro stems, finely chopped (reserve leaves for other use) -

12. 4 fresh mint leaves chiffonade, plus a few left whole for garnish -

How to cook deliciously - Chana Chaat (Jeweled Salad)

1. Stage

Cook the potatoes: In a large saucepan, add the potatoes, 1 tablespoon salt, and enough cold water to cover them by at least an inch. Set it over medium-high heat, uncovered, and bring it to a boil, then immediately reduce the heat to maintain a simmer. Cook for 5 to 8 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes into a colander set in the sink. Transfer them into a large bowl and allow them to cool to room temperature.

2. Stage

Meanwhile, make the dressing: In a small bowl, whisk together the remaining 1 teaspoon salt, olive oil, lime juice, brown sugar, paprika, and cayenne pepper. Set the dressing aside.

3. Stage

Assemble the chana chaat: To the cooled potatoes, add the chickpeas, pomegranate, shallots, and cilantro. Gently mix to combine. Pour in the dressing and gently toss to evenly coat.

4. Stage

Serve: Transfer the chana chaat onto a serving dish and garnish with both the thinly sliced and whole mint leaves. Leftovers can be stored in the fridge for 2 to 3 days. The mint will wilt and lose its flavor over time. Did you love the recipe? Leave us a review!