Recipes Spicy Chickpea Salad 4.0 (922) 2 Reviews 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. By Rajat Parr Rajat Parr World-renowned wine expert Rajat Parr is a sommelier, winemaker, and co-founder of Sandhi, Domaine de la Côte, and Evening Land Vineyards. He co-authored two books on wine, the James Beard Award-winning Secrets of the Sommeliers (2010) and the André Simon Drink Book Award-winning The Atlas of Taste (2018). Parr has demonstrated his unparalleled scent memory with appearances in such wine documentaries as SOMM, SOMM3, Cellar Stories, and Blind Tasting Sessions. Food & Wine's Editorial Guidelines Updated on August 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Active Time: 15 mins Total Time: 2 hrs 15 mins Yield: 4 Ingredients 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 Directions 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. 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. Notes 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. Rate it Print