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Vegan Dahi Chana & Nut Chaat

A quick and refreshing vegan chickpea salad with coconut yogurt, cashew cream, and spicy coriander chutney. A refreshing flavor explosion and the perfect combination of ingredients that will help you improve digestion.

Created by:
25 mins
Easy
3 SERVERS

Nutrition per serving

Energy

486 kcal

Fat

26.3 g

Saturates

7.1 g

Carbs

57.3 g

Sugars

10.9 g

Fiber

9.5 g

Protein

13.2 g

Salt

996 mg

Nutrition per serving

Energy

486 kcal

Fat

26.3 g

Saturates

7.1 g

Carbs

57.3 g

Sugars

10.9 g

Fiber

9.5 g

Protein

13.2 g

Salt

996 mg
0%

PREP TIME

15 min

0%

COOK TIME

10 min

0%

TOTAL TIME

25 mins

Ingredients

For Coriander Chutney

For Cashew Cream

For Salad

Method

  1. For Coriander Chutney

    1. In a mixie or blender jar, add coriander leaves, red chili, and ginger, garlic. Pulse to form a coarse paste.
    2. Add lemon juice, salt, and water, and blend to a smooth paste. Keep aside.

    For Cashew Cream

    1. Drain the
    2. Put the cashews and the rest of the ingredients in a hand-blender cup.
    3. Mix with a hand blender to a smooth cream. Keep aside.

    For Salad

    1. Heat coconut oil in a pan over medium heat. Add the chickpeas, with a pinch of salt and black pepper. Cook for 10 minutes, or until lightly toasted. Remove from heat and allow cooling completely.
    2. In a bowl add half of the diced tomatoes, half of the chopped onion, and half of the chickpeas. Sprinkle in the chaat masala and mix.
    3. Pour the coconut yogurt, coriander chutney, lemon juice and half the raisins. Mix until well combined.
    4. Transfer to a serving plate and serve topped with the cashew cream, along with a little more coriander chutney, remaining diced tomatoes, onion, chickpeas, and raisins. Finish with chopped Brazil nuts and freshly coriander
    5.  

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.

Ingredients

For Coriander Chutney

For Cashew Cream

For Salad

Method

  1. For Coriander Chutney

    1. In a mixie or blender jar, add coriander leaves, red chili, and ginger, garlic. Pulse to form a coarse paste.
    2. Add lemon juice, salt, and water, and blend to a smooth paste. Keep aside.

    For Cashew Cream

    1. Drain the
    2. Put the cashews and the rest of the ingredients in a hand-blender cup.
    3. Mix with a hand blender to a smooth cream. Keep aside.

    For Salad

    1. Heat coconut oil in a pan over medium heat. Add the chickpeas, with a pinch of salt and black pepper. Cook for 10 minutes, or until lightly toasted. Remove from heat and allow cooling completely.
    2. In a bowl add half of the diced tomatoes, half of the chopped onion, and half of the chickpeas. Sprinkle in the chaat masala and mix.
    3. Pour the coconut yogurt, coriander chutney, lemon juice and half the raisins. Mix until well combined.
    4. Transfer to a serving plate and serve topped with the cashew cream, along with a little more coriander chutney, remaining diced tomatoes, onion, chickpeas, and raisins. Finish with chopped Brazil nuts and freshly coriander
    5.  

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Copyright ©2024 International Nut & Dried Fruit Council. All rights reserved.
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Copyright © 2024International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok