Mediterranean Diet Aloo Chaat
Elevate your salad game with this vibrant Mediterranean Diet Aloo Chaat! Combining the crispy, golden goodness of roasted baby potatoes with the freshness of cherry tomatoes, cucumber, and red onion, this dish is a delightful fusion of bold Mediterranean flavors and comforting textures. Packed with nutrient-rich chickpeas, briny green olives, and tangy feta cheese, every bite bursts with flavor, tied together by a zesty lemon-olive oil dressing seasoned with smoky paprika and earthy cumin. Perfect for a healthy lunch, dinner, or party side dish, this recipe offers a Mediterranean twist on the classic Indian aloo chaat, making it both refreshing and satisfying. Ready in just 45 minutes, it's ideal for busy weeknights or impressing guests. Keywords: Mediterranean Diet, Aloo Chaat, roasted baby potatoes, healthy salad, chickpeas, fresh vegetables, lemon dressing.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 2 tablespoons extra virgin olive oil
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams cherry tomatoes
- 1 medium cucumber
- 1 small red onion
- 200 grams chickpeas (cooked or canned)
- 20 grams fresh parsley
- 1 medium lemon
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 50 grams feta cheese
- 50 grams green olives
Instructions
Preheat your oven to 200°C (400°F).
Wash and halve the baby potatoes. Place them in a large mixing bowl.
Drizzle the potatoes with 1 tablespoon of extra virgin olive oil, and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss well to coat.
Transfer the seasoned potatoes to a baking sheet, spreading them out in a single layer. Roast in the preheated oven for 25-30 minutes or until golden and tender, turning once halfway through.
Meanwhile, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Set aside in a large salad bowl.
Rinse and drain the chickpeas, and add them to the salad bowl.
Chop the fresh parsley and slice the green olives, then add these to the bowl.
In a small bowl, prepare the dressing by whisking the juice of one lemon with the remaining 1 tablespoon of olive oil, ground cumin, paprika, and the remaining salt and pepper.
Once the potatoes are roasted, allow them to cool for a few minutes before adding them to the salad mixture.
Crumble the feta cheese over the salad, pour the dressing on top, and gently toss to combine all ingredients evenly.
Serve your Mediterranean Diet Aloo Chaat warm or at room temperature.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 26.8 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 609 mg | 47% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3849 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
