Chana Chaat Salad

Dishoom

First off, I absolutely made a mistake in this recipe. See, "mixed sprouted grains" are just...not a thing here in the US. Or if they are, it's not something that I have ever seen in a grocery store in the south east. I have seen dried sprouted grains, which is what I used, and flour made from sprouted grains. The only sprouts I regularly see here are alfalfa (not a grain) and bean sprouts. I'm sure those would be fine substitutes. (The "sprouted quinoa" I used was fine, maybe a little extra crunchy, but I would have preferred fresh sprouts.)

Secondly, when I found an article sharing this recipe, the image included (see link below!) made me realize why my salad seemed so...green compared to the one in the book. It looks like they serve the dressing separately, not mixed up like the book suggests. I think that would make for a better presentation, but it's fine all mixed up and still tastes good even the next day. Ours didn't last any longer than that before we ate it all, so I can't say how long before the avocado in the dressing might turn brown.

As you might have guessed, we all loved this salad!

We made the Coriander-Mint Dressing here: https://youtu.be/5fkmCWAY-fw

I found this recipe online here: https://www.heraldscotland.com/life_style/15445582.recipe-day-chana-chaat-salad-dishoom-edinburgh/