Tender chickpeas, crunchy peanuts, and juicy tomatoes make a satisfying salad with plenty of texture. Lemon juice, cumin, and a little chili bring everything together for a quick snack or an easy side.
Ingredients
- 3 cups cooked chickpeas, drained and cooled (about two 15 oz cans, rinsed and drained)
- 1/2 cup unsalted roasted peanuts
- 1/2 cup cooked whole green mung beans, drained and cooled, optional
- 1 small red onion, finely chopped (about 1/2 cup)
- 1 medium tomato, diced
- 1/4 cup chopped fresh cilantro
- 1 small green chili, finely chopped, optional
- 2 tbsp lemon juice, plus more to taste
- 1/2 tsp ground roasted cumin
- 1/2 tsp chaat masala
- 1/4 tsp Kashmiri chili powder, or to taste
- Salt to taste
Steps
- Drain the chickpeas well and add them to a large mixing bowl. If using mung beans, add them now. Gently mash a spoonful of chickpeas to help the dressing cling to the salad.
- Add the red onion, tomato, cilantro, and green chili, if using.
- In a small bowl, stir together the lemon juice, cumin, chaat masala, and chili powder.
- Pour the dressing over the chickpea mixture and toss gently until evenly coated. Taste before adding salt, since chaat masala already contains salt. Add more lemon juice or chili to suit your taste.
- Fold in the roasted peanuts just before serving so they stay crunchy. Serve at room temperature or lightly chilled.
Notes
- The prep time assumes the chickpeas and optional mung beans are already cooked and cooled.
- For softer peanuts, substitute 1/2 cup cooked, shelled peanuts, drained and cooled, for the roasted peanuts.
- To prepare ahead, refrigerate the chickpeas and chopped vegetables separately, then toss with the dressing, cilantro, and peanuts just before serving.
- Add diced cucumber for extra crunch, or leave out the green chili for a milder salad.