Chickpea & potato chaat salad
A Indian lunch for the galley that copes with rough seas, about 30 min hands-on.
- Lunch
- Indian
- ⏱ 30 min
- 🌊 Sea tolerance 4/5
- 🌶 Mild (on the side)
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned chickpeas480 g (120 g)
- Potato400 g (≈ 2 potatos) (100 g (≈ 0.5 potato))
- Red onion120 g (≈ 1 onion) (30 g)
- Tomato (firm ripe)200 g (≈ 1.5 tomatos) (50 g (≈ 0.5 tomato))
- Cucumber200 g (≈ 0.5 cucumber) (50 g)
- Coriander / cilantro16 g (4 g)
- Lemon60 g (≈ 0.5 lemon) (15 g)
- Ground cumin4 g (1 g)
- Chili flakes0.8 g (0.2 g)
- Salt4 g (1 g)
Method
- Boil the diced potato 10 minutes; drain and cool.
- Toast the cumin in a dry pan 30 seconds.
- Toss everything with lemon juice, salt and coriander.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
🪶 Light · 🌾 Fibre-rich
- kcal
- 281
- protein
- 12 g
- fat
- 4 g
- carbs
- 54 g
- sugar
- 9 g
- fibre
- 12 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes