Chana chaat with tomato, onion and coriander

Ingredients

For 1 serving

• Cooked chickpeas175 g
• Tomatoes90 g
• Red onion25 g
• Cilantro5 g
• Cumin2 pinches
• Cayenne pepperto taste
• Lime juiceto taste
• Saltto taste

Method

1. Toast the cumin in a dry small pan over medium heat for 30 seconds, until fragrant and just darker; tip it straight onto a saucer so it doesn't burn.
2. Drain and rinse the cooked chickpeas; wash the tomatoes and dice them into roughly 1 cm cubes; peel and finely chop the red onion.
3. Wash and dry the fresh coriander and roughly chop it, tender stalks included.
4. In a bowl mix the chickpeas, tomatoes and onion; season with lime juice, salt, the toasted cumin and chilli powder to taste, and finish with the coriander.