Tantalizing Vegan Snacks: ‘Aloo Kabuli’ Or Indian Potato Chickpea Salad

In search of easy vegan snacks recipes that taste delicious and can be fixed quickly? Keep reading to discover a salad recipe you’ll love for sure!

‘Aloo,’ is a much-loved potato as called in various Indian dialects and ‘Kabuli’ is the shortened name for ‘Kabuli Chana,’ i.e. the Indian name for white chickpea. So together they make ‘Aloo Kabuli,’ which is a low-carb snack loved by Indians and is sure to please.

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Tantalizing Vegan Snacks: ‘Aloo Kabuli’ Or Indian Potato Chickpea Salad

Snacking is a great way to convert stress hormones into something satisfying. As much as I love snacking from time to time, I also make sure that I do not compromise on the nutritional health aspect. This particular snack recipe is fun to make and eat, is kid-friendly, and tastes absolutely great.

Ingredients:

• Potatoes: 2 large; peeled and diced to cubes
• White chickpeas: 1 cup; soaked overnight (or pre-boiled if available)
• Tamarind paste: 2 teaspoons
• Cayenne pepper: ½ teaspoon
• Organic brown sugar: 1 teaspoon
• Cumin powder: ½ teaspoon
• Cucumber: ½ cup; diced in small cubes
• Tomatoes: ½ cup; diced in small cubes
• Chunks of ripe mango– from one medium mango (Optional)
• Lime juice– 1 teaspoon
• Salt to taste

P.S- You can preserve the boiled chickpea water, it makes a great veg stock.

Instructions:

• Boil the skinned potatoes and soaked white chickpeas separately until they are completely cooked. Use some salt to boil both.
• Now mix the tamarind paste with some water and organic brown sugar using a whisk. Heat it up in a microwave oven for thirty seconds so that the sugar is melted. Cool immediately.
• Peel the boiled potatoes and chop them into dices.
• Now assemble all the ingredients- in a large bowl, add the boiled potato, chopped ripe mangoes (optional), boiled chickpea, chopped cucumber, tomato, cumin powder, tamarind paste, cayenne pepper, and some salt and lime juice.
• Give the entire thing a nice mix careful to not break down the ingredients (texture matters). Mix carefully but well.
• Check for seasoning. You can add more tamarind paste and sugar if you want. Garnish with some parsley leaves.
• Serve immediately.

This recipe is crunchy and mushy at the same time, and has an interesting combination of texture and flavors. You’ll enjoy the sweetness of the mangoes (if added) and the sourness of the tamarind will compliment the starchy potato and chickpea. Try this simple yet delicious recipe and share your thoughts.

Got more vegan snacks recipes to share with our readers? Drop in a comment below.