Chana Chaat Salad by Dishoom in Edinburgh

Dishoom’s new salad is perfect for the summer months. It's a great recipe served on its own or as a side dish for a BBQ.

Dishoom, on St Andrew Square, is the perfect spot to grab a bite to eat during the upcoming Edinburgh Fringe Festival. The Permit Room bar is also open until 3 am, making it a great destination for a late night tipple following a show.

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Prep time: 30 Mins

Ingredients: Serves 4 as a side

40g dried couscous

60g boiling water

1 tsp olive oil

20g pumpkin seeds

2 tsp sesame seeds

1 tin chickpeas, drained

1 medium tomato, deseeded and finely diced

100g mixed sprouted grains

40g raisins

70g pomegranate seeds

juice of 1 lime

1 tsp flakey sea salt

small handful chopped coriander


1 ripe avocado, flesh only

1 green chilli, deseeded                                      

Juice of 1 lime

15g jaggery (around 2 big tsp)

¼ garlic clove

¼ tsp grated ginger

8 mint leaves

15g fresh coriander


  1. Place the couscous in a microwavable container - a large mug is perfect.
  2. Add the boiling water and olive oil and cook on high for 1 minute, then leave to stand for 5 minutes before fluffing up with a fork. This process can be done in a pan over a medium heat, it’s just a very small quantity of couscous for even your smallest saucepan. Once forked through, allow the couscous to cool.
  3. Warm a dry frying pan over a medium heat and add the pumpkin seeds. Toast for 2 minutes or until golden brown, keeping the seeds moving so as not to let them burn. Remove from the pan and set to one side.
  4. In a large bowl, combine the chickpeas, tomato, sprouted grains, raisins, pomegranate seeds, lime juice, and salt.

To make the dressing, combine all of the ingredients and blitz to a smooth paste.

5. Add the dressing to the large bowl along with the chopped coriander and three-quarters of the seeds. Mix well, garnish with the remaining seeds and serve.

In association with Taste Communications.