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Chana Chaat (Jeweled Salad)
Chana Chaat (Jeweled Salad)
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Indulge in a vibrant jeweled salad for a satisfying Ramadan iftar feast.
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
Instructions:
  • To cook the potatoes, place them in a large saucepan with 1 tablespoon of salt and cover with cold water by at least an inch. Bring to a boil over medium-high heat, then simmer for 5 to 8 minutes until fork-tender. Drain in a colander, then transfer to a large bowl to cool to room temperature.
  • Prepare the dressing by whisking 1 teaspoon salt, olive oil, lime juice, brown sugar, paprika, and cayenne pepper in a small bowl. Set it aside.
  • Mix chickpeas, pomegranate, shallots, and cilantro with the cooled potatoes. Drizzle the dressing over the mixture and gently toss to coat everything evenly.
  • Present the chana chaat on a serving platter and beautifully top it with a mix of thinly sliced and whole mint leaves. Store any remaining dish in the refrigerator for 2 to 3 days, keeping in mind that the mint's vibrancy diminishes with time. Enjoyed the dish? Feel free to share your review with us!

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