Potato Chip Chaat Salad
Servings: 7
Ingredients
- 1 ½ cups plain Greek yogurt or dairy-free substitute
- 2 medium limes juiced
- 2 teaspoons tamarind paste (or 1 tablespoon brown sugar mixed with 1 teaspoon lemon juice)
- 1½ teaspoons garam masala
- ½ teaspoon ground cumin
- 2 teaspoons hot sauce
- 1 teaspoon sugar
- ¼ cup water (as needed to thin)
- 2 (5-ounce) bags Jackson’s Kettle Cooked Sea Salt Potato Chips
- 1 (15-ounce) can garbanzo beans, drained, rinsed, and dried
- ½ cup thinly sliced jalapeño
- ½ cup thinly sliced red bell pepper
- ½ cup thinly sliced red onion
- ½ cup thinly sliced green onion
- 1 cup chopped fresh mint
- 1 cup chopped fresh cilantro
- 2 limes cut into wedges
Instructions
- In a large bowl, whisk together the yogurt, lime juice, tamarind paste (or brown sugar + lemon juice), garam masala, cumin, hot sauce, and sugar until smooth.
- Add water a little at a time until the sauce is pourable but still creamy.
- Place the potato chips on a large serving platter or divide among individual plates.
- Evenly scatter the garbanzo beans, jalapeño, bell pepper, red onion, and green onion over the chips.
- Drizzle the yogurt sauce generously over the top.
- Sprinkle with the mint and cilantro.
- Finish with fresh lime juice just before serving.
Nutrition
Calories: 46kcal | Carbohydrates: 7g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 49mg | Potassium: 125mg | Fiber: 1g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 0.4mg
