South Indian Chickpea Salad Recipes

PUNJABI-STYLE CHICKPEA SALAD

Steps:

• Heat a small saucepan and toast the cumin seeds until aromatic and slightly browned, then grind to a coarse powder using a pestle and mortar.
• Put all the ingredients, including the ground cumin, in a bowl and mix well. Season generously; add more chaat masala and lemon juice if needed. Leave for 30 mins to let the flavours combine.

SOUTH INDIAN FISH CURRY WITH CHICKPEAS

Steps:

• Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins.
• Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, heat the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry.

INDIAN CHICKPEA SALAD

Steps:

• Empty both cans of chickpeas into colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad.
• Remove the cilantro leaves from the stems and then roughly chop. Dice the red onion. Place both in a large bowl.
• Prepare the dressing by squeezing the juice from one lime into a bowl and adding the olive oil, cumin, cayenne pepper and salt. Finely mince two cloves of garlic and add them as well. Stir everything to combine. Taste and adjust salt to your liking.
• Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine and then serve. The flavor intensifies as it sits so, refrigerate before serving for a stronger flavor.