Ingredients
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1 cup canned chickpeas, drained and rinsed chickpeas1 cup canned chickpeas, drained and rinsed
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1/2 tsp ground cumin ground cumin1/2 tsp ground cumin
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1/2 tsp ground coriander ground coriander1/2 tsp ground coriander
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1/2 tsp garam masala garam masala1/2 tsp garam masala
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1/4 tsp chili powder chili powder1/4 tsp chili powder
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1/4 tsp turmeric turmeric1/4 tsp turmeric
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1/2 tsp sea salt, divided sea salt1/2 tsp sea salt, divided
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1/2 tsp black salt (kala namak), optional black salt1/2 tsp black salt (kala namak), optional
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1 tbsp lemon juice lemon juice1 tbsp lemon juice
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1 tbsp chopped fresh cilantro fresh cilantro1 tbsp chopped fresh cilantro
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1 cup cucumber, diced cucumber1 cup cucumber, diced
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1 cup tomato, diced tomato1 cup tomato, diced
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1/2 cup red onion, finely chopped red onion1/2 cup red onion, finely chopped
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1/2 cup carrot, grated carrot1/2 cup carrot, grated
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1/2 cup radish, thinly sliced radish1/2 cup radish, thinly sliced
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1/2 green chili, finely chopped (optional) green chili1/2 green chili, finely chopped (optional)
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2 tbsp fresh mint leaves, chopped fresh mint leaves2 tbsp fresh mint leaves, chopped
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1/2 tsp chaat masala chaat masala1/2 tsp chaat masala
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1 tbsp extra virgin olive oil (optional, can omit for oil-free) extra-virgin olive oil1 tbsp extra virgin olive oil (optional, can omit for oil-free)
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Black pepper, to taste black pepperBlack pepper, to taste
Directions
Serve immediately as a fresh, crunchy side salad or light meal. For meal prep, keep roasted chickpeas and salad separate until ready to eat. For an oil-free version, simply omit the olive oil when roasting chickpeas. Adjust spice level by adding or omitting green chili.
Steps
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1
Done
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Preheat oven to 400°F (200°C). |
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2
Done
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Pat chickpeas dry with a clean cloth. Toss with cumin, coriander, garam masala, chili powder, turmeric, 1/4 tsp sea salt, and olive oil (if using). |
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3
Done
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Spread chickpeas on a baking sheet and roast for 20-25 minutes, shaking halfway, until golden and crispy. Let cool. |
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4
Done
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Meanwhile, in a large bowl, combine cucumber, tomato, red onion, carrot, radish, green chili (if using), cilantro, and mint. |
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5
Done
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In a small bowl, whisk together lemon juice, chaat masala, black salt, remaining sea salt, and a few cracks of black pepper. |
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6
Done
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Pour dressing over veggies and toss well. |
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7
Done
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Top salad with roasted chickpeas just before serving for maximum crunch. |
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8
Done
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Garnish with extra chopped herbs and a sprinkle of chaat masala if desired. |
