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Tamarind Spiced Chickpea and Cucumber Sadheko with Roasted Corn

This roasted dish pairs cooked chickpeas, drained with corn kernels, cucumber, diced and tamarind paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Snack Lunch
Easy
Balanced High satiety Heart friendly Vegan Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

25 g Protein
93 g Carbohydrates
24 g Fat
23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 211g cooked chickpeas, drained 346 kcal
  • 105g corn kernels (fresh or thawed) 90 kcal
  • 132g cucumber, diced 20 kcal
  • 53g red onion, finely chopped 21 kcal
  • 16g mustard oil 141 kcal
  • 16g tamarind paste 14 kcal
  • 2g cumin seeds 8 kcal
  • 2g Kashmiri chili powder 6 kcal
  • 9g lemon juice 3 kcal
  • 11g cilantro, chopped 4 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. corn kernels (fresh or thawed)
    Heat a dry skillet and toast corn kernels until lightly charred in spots, 6-8 minutes; set aside to cool slightly.
  2. tamarind pasteKashmiri chili powdersalt
    In a bowl, whisk tamarind paste with warm water, salt, and chili powder until smooth.
  3. cooked chickpeascorn kernels (fresh or thawed)cucumberred onion
    Add cooked chickpeas, cucumber, red onion, and toasted corn to the bowl and toss well.
  4. mustard oilcumin seeds
    In a small pan, heat mustard oil until just smoking, then turn off heat. Add cumin seeds to sizzle 10 seconds.
  5. mustard oil
    Pour the hot spiced oil over the salad and toss. Rest 5 minutes for flavors to meld.
  6. lemon juicecilantro
    Finish with cilantro and lemon juice; eat as a hearty snack or light meal.

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