Breakfast chana chaat with chickpeas, pomegranate and yogurt

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Red onion30 g
• Tomatoes60 g
• Cucumber50 g
• Pomegranate40 g
• Cilantro4 g
• Cumin1 pinch
• Lemon juiceto taste
• Soy yogurt60 g
• Saltto taste

Contains: soy,

In season: October – December

Method

1. Drain and rinse the cooked chickpeas and let them drain well. Seed the pomegranate and chop the coriander.
2. Cut the red onion, the tomato and the cucumber into dice of about half a centimetre.
3. Toast the cumin in a dry small pan over medium heat for a few seconds, until fragrant.
4. In a bowl mix the chickpeas and vegetables with the cumin, the lemon juice and the salt; serve with the soy yoghurt, the pomegranate seeds and the coriander.