The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Bhel Puri-style Salad with Black Rice, Roast Chickpeas & Green Salsa
Turn this popular Mumbai street food snack into a weeknight winner. Nutty black rice, tossed with crispy roasted chickpeas forms the base. Curry-spiced roasties keep it even more filling. Juicy tomatoes and handfuls of fresh spinach make it sing. Sprinkle over pops of pomegranate seeds to finish.
1/3 daily fibre
10 plants
Low sat fat
Serving size
Ingredients
- 75g pomegranate seeds
- 80g mixed salad leaves
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 60g cashew nuts (Nuts)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 large potatoes
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 200g baby tomatoes
- 200g black rice (Organic Black Rice)
- 230g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 585
Protein: 15g
Carbs: 61g
Fat: 22g
Bhel Puri-style Salad with Black Rice, Roast Chickpeas & Green Salsa
Turn this popular Mumbai street food snack into a weeknight winner. Nutty black rice, tossed with crispy roasted chickpeas forms the base. Curry-spiced roasties keep it even more filling. Juicy tomatoes and handfuls of fresh spinach make it sing. Sprinkle over pops of pomegranate seeds to finish.
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large bowl & a sieve
Get started
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
- Dice the potatoes into 2cm chunks and place onto the lined baking tray. Toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 8 mins
Oven time
- Meanwhile, drain and rinse the chickpeas, then thoroughly dry
- After 8 mins, move the potato to one side of the tray, then add the chickpeas to the other side and toss with 1 tbsp oil, salt and pepper. Roast for a further 20-22 mins, until golden and crispy
- In the final 5 mins, add the cashews to the tray and toss the potatoes in the curry powder. Continue roasting, until the cashews are golden brown
Make the green salsa
- Pick the mint leaves from the stalks and finely chop, along with the coriander
- To the large bowl, add the coriander, mint, ginger & garlic paste, vinegar, 1 tbsp olive oil and a pinch of salt and pepepr. Mix, then set aside
Build the salad
- Halve the tomatoes
- When ready, to the salsa bowl, add the tomatoes, cooked rice, potatoes and chickpeas. Toss to combine
Plate up
- Add the salad leaves to the bowl and toss gently
- Serve the salad into bowls, topped with the pomegranate seeds and cashews
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