Camille Styles

Global Kitchen

Cumin Chickpea Salad with Mint Chutney

May 12th, 2017

*ed. note: Today’s post is from Suruchi Avasthi, our frequent collaborator and creator of this brown kitchen. Her Cumin Chickpea Salad kicks off a fun new series called Global Kitchen, where we’ll be sharing flavor-filled recipes along with the nutritional benefits of the spices that bring them to life. Enjoy! 

One of the things that I’ve learned from my mom is to ALWAYS have a fully stocked spice cabinet. From being able to make a week night dinner extra special with some garam masala or adding a dash of cardamom to your morning coffee, having spices on hand really opens up the meal possibilities in your kitchen. With Mother’s Day being this weekend and myself being 1,000 miles from home in Texas, I wanted to celebrate my mom with one of my favorite recipes that she brought to the dinner table every night with my own little twist. A kachumber salad is an Indian vegetable salad that is traditionally served as a side dish, and our dinner table was never complete without a big bowl of it for everyone to share. Heads up – you can totally customize this salad to include some of your favorite seasonal veggies and make it your own!

Cumin Chickpea Salad with Mint Chutney

Cumin Chickpea Salad with Mint Chutney from This Brown Kitchen

Serves 5



for the salad ::

  • 1 can of chickpeas, drained and rinsed
  • 2 on the vine tomatoes, diced
  • 1 seedless cucumber, diced
  • 1 large shallot, diced
  • 1 tablespoon of chaat masala (great recipe to DIY your own here)
  • juice of 1/2 lime
  • 1 tsp salt
  • 1/2 tsp pepper

for the mint chutney::

  • 1/2 cup of chopped mint leaves
  • 1 big bunch of cilantro
  • juice of 1 lime
  • 2 tbsp honey
  • 1/4 – 1/2 of a seeded jalapeño (adjust based on taste preferences!)
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp salt and pepper
  • optional :: 1 tbsp greek yogurt

for serving ::

yogurt, baked naan, chopped cilantro and mint for garnish, chopped jalapeños


  1. in a large mixing bowl, add the salad ingredients and combine until everything is coated in the spices. adjust salt and pepper accordingly.
  2. set aside the salad mix and in a food processor, add all of the mint chutney ingredients. pulse until the chutney is combined – it won’t be entirely smooth, that’s okay.
  3. line a sheet tray with parchment paper and pour the salad mixture in an even layer on top.
  4. add additional toppings like fresh herbs and jalapeños. drizzle on the yogurt and mint chutney.
  5. serve cold or at room temperature, enjoy!

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1 Comment
  1. Laura says:

    This looks amazing!!! I can’t wait to make it- thank you for the terrific recipe.

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