Indian Chickpea Salad
When I saw Abraham Chacko’s recipe for Garbanzo Bean Salad, I knew I had to try it. His photo showed a salad that looked just like salads we have enjoyed in Indian restaurants. It did not disappoint!
I made a few small changes to come up with my Indian Chickpea Salad. We loved it, although Bob thought it could have used another jalapeno pepper. I don’t agree. It has just the right amount of heat.
Abraham’s recipe calls for 4 shallots, but I think the shallots he uses in London must be much smaller than the ones I buy. I found that one half of a large shallot was sufficient.
I happened to have dried mango powder (amchur) on hand so I used it. It’s frequently used in Indian recipes that need a bit of extra acid and/or a sour note. Lime juice is often suggested as a substitute. Since this recipe already has lime juice, I think you could just omit the dried mango powder if you don’t have it.
Give Indian Chickpea Salad a try for a great, and easy, side dish that can be made ahead. And do visit Chacko’s Kitchen if you like Indian food. It’s full of information about Indian food and wonderful authentic recipes.
Indian Chickpea Salad
(Adapted from Abraham Chacko’s recipe at chackoskitchem.com)
You can substitute 1 can of drained and well-rinsed chickpeas, but you will get superior results if you use the dried beans.
Serves 4 – 6
1 cup dried chickpeas (200 grams)
1 jalapeno pepper
3 – 4 tablespoons minced shallot (about ½ large shallot)
½ cup chopped cilantro leaves
Salt – to taste
Juice of 1 lime
1 tablespoon mild-flavored oil (I used light olive oil)
¼ teaspoon dried mango powder (optional)
1. Soak the chickpeas overnight. (Or, if you didn’t think to soak them ahead of time, put them in a pot and cover with at least 2 inches of water. Bring to a boil and boil for 5 minutes. Remove from heat and let them sit, covered, for 1 hour. Then proceed with the recipe.)
2. Drain the chickpeas and cover with plenty of water again. Bring to a boil and boil for 10 minutes. Lower the heat, cover and simmer for 40 minutes. Add 1½ teaspoons kosher salt (1 teaspoon of table salt) and simmer until tender, an additional 10-15 minutes.
3. Drain the beans well.
4. Cut the jalapeno pepper in half lengthwise and scrape out the seeds with a spoon. Mince the pepper.
5. Whisk the lime juice, oil, and mango powder together.
6. Combine all of the salad ingredients with the lime juice dressing.