Spicy Chickpea Salad

Rajat Parr was born in Kolkata in 1972 and didn't leave until he was 22, which explains why Indian flavors are such a big part of his cooking. This salad, for instance, is a twist on the classic Indian street food called chana chaat.

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  • Active:
  • Total Time:
  • Servings: 4
  • Time(Other): Plus overnight soaking

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  • 1 cup dried chickpeas (about 5 ounces), soaked overnight and drained
  • 1 medium tomato, cut into 1/2-inch dice
  • 1/2 cup diced cucumber (1/2 inch)
  • 1/2 small red onion, finely diced
  • 1/2 jalapeño, seeded and minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried mango powder, optional (see Note)
  • Salt

How to make this recipe

  1. In a large saucepan, cover the chickpeas with 4 inches of water. Bring to a boil and simmer over moderate heat, stirring occasionally, until the chickpeas are tender, about 2 hours; drain.

  2. In a large bowl, combine the tomato, cucumber, red onion, jalapeño, olive oil, vegetable oil, lemon juice, cumin, cayenne and mango powder. Add the chickpeas and season with salt. Serve at room temperature or slightly chilled.


Dried mango powder, also known as amchoor, is made from sun-dried green mangoes. It's available at Indian markets and from kalustyans.com.

Suggested Pairing

Rajat Parr pairs this dish with an aromatic white like a Grüner Veltliner from Austria, or lightly spicy Riesling.

Contributed By Photo © Anna Williams Published November 2009

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