Chickpea and Spinach Salad (Chana Palak Salad)
A bright, protein‑rich salad of chickpeas, fresh spinach, tomatoes and crisp herbs, tossed in a tangy lemon‑cumin dressing – perfect for a light Pakistani lunch bowl.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Heat a non‑stick pan over medium heat, add the chickpeas and a drizzle of oil; stir‑fry for 3–4 minutes until lightly crisped and fragrant.
-
Step 2 of 4
Transfer the chickpeas to a bowl and immediately add the lemon juice, cumin, chaat masala and salt; toss to coat the beans evenly.
-
Step 3 of 4
Add the spinach, tomato, onion and chilli to the bowl; gently mix until the spinach wilts slightly from the residual heat.
-
Step 4 of 4
Finish with a drizzle of olive oil and a scatter of fresh coriander; serve the salad in a shallow bowl with crusty flatbread on the side.
Notes from the kitchen
If chaat masala is unavailable, substitute with a pinch of ground mango powder (amchur) and a dash of ground coriander.
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