Indischer Kichererbsensalat mit Mandeln und Granatapfelkernen

Ingredients

• 2 tbsp almond sticks
• 400 g chickpeas (canned)
• 1 cucumber
• 1 Red Onion
• 1 Pomegranate
• 100 g yogurt
• 1 tbsp Lemon Juice
• Salt
• Cumin
• 2 tbsp freshly chopped mint
• 1 tsp chaat masala

Instructions

1. 1.

   Roast the almonds in a dry pan until golden brown. Rinse and drain the chickpeas. Peel the cucumber, cut it lengthwise into halves, deseed, and dice. Peel the onion and slice into rings. Halve the pomegranate and separate the seeds.

2. 2.

   Whisk the yogurt with 1–2 tbsp water and lemon juice, seasoning with salt and cumin. Fold in the chickpeas, cucumber, half of the pomegranate seeds, and half of the mint. Arrange on top of the onion rings and sprinkle with the remaining pomegranate seeds, almonds, Chaat Masala, and mint before serving.