Description
This summery salad is perfect for warmer days.
Ingredients
Scale
- 2 tablespoon oil or ghee
- 1 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 1 teaspoon garam masala
- 1 teaspoon fresh ground cumin seeds
- 1 can of chickpeas, drained and rinsed
- handful of baby tomatoes, chopped
- 1/2 english cucumber, diced
- 1/2 small red onion, chopped
- handful of chopped cilantro
- a few leaves of chopped mint
- optional: sprinkle chaat masala on salad to serve
for the mint chutney:
- 1/2 cup of chopped mint leaves
- 1 big bunch of cilantro
- juice of 1 1/2 lime
- 2 tablespoons sugar
- 1 small shallot, chopped
- 1 seeded serrano pepper, more or less depending on heat preference
- pinch of salt
Instructions
- Make the chutney. Add all of the ingredients to a small blender and blend until smooth, scraping down the bowl between as needed. It might look chunky at first until the herbs breakdown, but keep blending until smooth. Taste and adjust flavor as needed. Set aside. Can be stored in an airtight container for a week in the fridge.
- Add oil to a stove top pan and bring to a medium heat. Add all of the spices and cook for about a minute, until fragrant. Add the chickpeas and cook until the spices coat the chickpeas and they are slightly golden. Remove from the heat and set aside.
- Add the chopped vegetables, herbs, and chutney together in a bowl and coat to combine. Serve!