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A cool, crunchy salad of cucumber, tomato, shallots and chickpeas tossed in a creamy yoghurt dressing with fresh mint, ginger and a hint of cumin. Inspired by Indian kachumber and raita, it's the perfect side for curries and grilled dishes. The yoghurt and chickpeas add protein and fibre, and it's ready in 10 minutes with no cooking.
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In a large bowl, mix the yoghurt, mint, ginger, cumin, oil and salt.
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Add the tomatoes, cucumber, shallot and chickpeas, and stir until everything is coated.
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Chill for 10 minutes if you have time, then serve.
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Storage information
Best eaten fresh, as the cucumber releases water over time. Leftovers can be covered and refrigerated for up to 1 day. Stir well before serving. Not suitable for freezing.
Tip
Tempered spices: For a more traditional flavour, heat the oil in a small pan and sizzle ½ tsp cumin seeds and the ginger until fragrant (30 seconds). Cool slightly, then stir into the yoghurt instead of using ground cumin. Serving suggestion: Lovely alongside the Indian Fish Curry, Tandoori Chicken or Chapli Kebabs.
Cost-saving tips
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