Chana Masala with Avocado and Tomato Salad


Ive been craving something a little spicy, so I decided to make my healthy version of the classic Indian dish Chana Masala. This chickpea curry is rich in Vitamin C from the juicy tomatoes, it is high in fibre promoting a healthy digestive system, plus is packed full complex carbohydrates keeping you fuller for longer. Not to mention to wonderful anti-inflammatory properties of the ginger this nourishing dish is a wonderful snack or paired with a side salad or quinoa makes the perfect lunch or dinner.

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Chana Masala

  • 3 cloves of garlic, diced
  • 3 inch piece of ginger, finely sliced
  • 2 green chilli’s, finely chopped
  • 1 can drained and washed chickpeas
  • 1 can plum tomatoes
  • 1 TBSP. olive oil
  • 1 TSP. mustard seeds
  • 1 large handful of  fresh coriander
  • 1/2 an onion, finely sliced
  • 1 1/2 TSP. tumeric powder
  • 1/2 TSP. cumin seeds
  • 1/2 TSP. sealt salt
  • 1/2 TSP. black pepper


  • 1 large cos lettuce leave
  • 1 tomato, diced
  • 1/4 a large avocado, diced
  • Small handful of fresh coriander, sliced
  • Squeeze of lemon
  • Drizzle of balsamic vinegar


  1. In a medium pan on a medium heat, heat the oil. Add the onion and ginger and saute for 3 mins, then add the garlic, chilli, mustard seeds and cumin and gently saute until softened and light brown.
  2. Add the tomatoes and tumeric and simmer for 10 mins, adding water if necessary.
  3. Add the chickpeas and cook for a further 5 mins, adding water when necessary.
  4. Once the spices have been cooked through and the water has dissolved season with salt and pepper and garnish with coriander.

To make the salad

  1. Simply mix tomato, avocado, lemon juice, balsamic, and coriander together and place on a cos lettuce leaf.

This dish can be served with Greek yoghurt, quinoa, brown rice and any other accompaniment you may wish to have.

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