Chickpea and tuna ‘chaat’: Rosheen Kaul recipe

400g can chickpeas, drained

½ red onion, diced

1 small tomato, diced

1 tbsp lime juice

2 tsp chaat masala (see notes)

salt to taste

2 x 180g cans high-quality tuna in oil, drained

olive oil

½ bunch mint (about 25g), leaves picked

½ bunch coriander (about 25g), leaves picked

1 green chilli, thinly sliced

1 tbsp date and tamarind chutney (see notes)

1 tbsp Greek yoghurt thinned with 1 tsp water

2 tsp sev (see notes)