This salad is a take on channa aloo chaat, a potato and chickpea salad that's a popular street food in India. The original is soft, crunchy, hot and sour. My version plays around with the ingredients to make sure that they are all easy to find, and make a balanced salad. This recipe makes enough for two very hearty portions or three with a bit of bread on the side. It stores well, so you can have it a couple of days in a row. If storing, add the dressing when you eat the salad or the leaves might wilt.