Chickpea salad- Chana salad by Sal Ahmed
Recipe by Sal Ahmed
This recipe was submitted by Sal Ahmed as part of our Big Lunch Recipe Search competition. “I’ve chosen this dish for The Big Lunch Recipe Search because of its incredible versatility and ability to bring people together.
It works as a starter, a perfect bring-along for parties, a side for barbecues, or a main dish with pitta bread. It can be served warm in winter but is arguably even better at room temperature.
Packed with protein and vegetables, it’s incredibly healthy and vegan-friendly, making it a dish that everyone can enjoy, regardless of dietary preferences.”
Ingredients
4 – 6 people depending on whether this is used as a main or side
- 2 tins chickpeas
- 2 table spoon tamarind sauce
- 1 table spoons oil
- 1 teaspoon cumin seeds
- 1/8tea spoon salt or to taste
- 1/4 teaspoon paprika powder
- 1 chopped large potato
- 2 tomatoes
- Bunch mint or coriander or both
- yoghurt and pitta bread for serving
Method
Step 1
Boil 200g potatoes or 1 big baking potato.
Step 2
Add oil to the pan. Once warm, add the chickpeas with the water from can, the tamarind sauce, paprika and salt and heat through for 10 minutes.
Step 3
Once the sauce thickens, chop up the boiled potato into cubes and cook for a few minutes to allow it to take on the flavours.
Step 4
Chop up tomatoes and onions into small cubes and stir through the sauce.
Step 5
Garnish with mint, coriander or both. Serve with yoghurt or pitta bread and enjoy!
Inspired by childhood summer gatherings, this dish is a staple across the South Asian community, with each family adding their own twist. Its simplicity makes it special—easy to prepare, affordable, and perfect for sharing. Whether served at celebrations or casual get-togethers, it embodies the warmth of comfort, nutrition, and togetherness. Food is more than nourishment—it creates moments, strengthens connections, and brings people closer in a meaningful way.
