This salad is not too spicy and so might be a good introduction to dinner guests that are not used to many of the more fiery dishes so common to India. Decent quality chat masala blends are easily available at Indian and most Asian grocers, but I highly recommend making your own homemade spice powders when possible. The chat masala for this recipe I blended myself, and as for ground coriander the best way to make your dishes special and especially pleasing is to grind up your own coriander seeds as well. I've adapted this recipe from 1,000 Indian Recipes by Neelam Batra.
This is also my submission to this month's My Legume Love Affair, an ongoing event celebrating legumes that was created by lovely Susan of The Well Seasoned Cook and hosted this month by Heather of Girlichef.
|Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds|
|Recipe by Lisa Turner|
Adapted from 1,000 Indian Recipes
Published on March 26, 2012
A sweet, tart and zesty chickpea salad that's colorful and easy to put together
Print this recipe
Other Chickpea salads you are sure to enjoy from my vegetarian kitchen:
Chickpea and Tomato Salad with Chat Masala
Chickpea Salad with Tamarind Dressing
Chickpea Salad with Goat Cheese, Olives and Arugula
Chickpea and Quinoa Salad with Lemon and Tahini
On the top of the reading stack: cookbooks
Audio Accompaniment: construction noise (grrr)