Chickpea raita

    15 min

    This is a very versatile raita, that can be used as a condiment, eaten along side rice dishes and curries. Can also be eaten on its own as a light lunch, along with samosas or pakoras. This recipe uses low fat yoghurt, however for a more luxurious raita, you can use Greek yoghurt.

    8 people made this

    Serves: 4 

    • 250g low fat yoghurt
    • 1 small handful chopped fresh coriander
    • 1 small handful chopped fresh mint
    • 1 1/2 tablespoons lemon juice
    • 2 teaspoons garam masala
    • 2 medium tomatoes, chopped
    • 1/2 small cucumber, chopped
    • 1/2 medium red onion, chopped
    • 1 (400g) tin chickpeas, drained and rinsed

    Prep:15min  ›  Ready in:15min 

    1. Combine all ingredients, and mix well. Chill in the fridge till serving.


    Instead of fresh mint leaves, dried mint can be used, if fresh is not available.

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