Spicy Chickpeas Salad

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper


  • 2 tbsp Patak’s Tikka Paste
  • 1 tsp vegetable oil
  • 1 can (540ml) chick peas, drained
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1 green chilli pepper, cut lengthwise in half. I used colored peppers.
  • 1/2 tsp sugar


  1. Heat vegetable oil in a frying pan over medium high heat. Fry the onions for 5 – 6 minutes, until soft.
  2. Add the Patak’s Tikka Paste and the chopped tomatoes, reduce heat to medium, and cook for another 5 – 8 minutes.
  3. Add the chilli pepper and chick peas. Cook for another 2 minutes.
  4. Stir in the sugar.
  5. Serve with warm naan bread or chapattis or gluten free baguette