Street-corner chickpea salad: cool chickpeas hit with chaat masala, tamarind, chili, and herbs — sweet, sour, spicy, crunchy, all at once.
800 g
🫘 Chickpeas ›
two cans, drained
2 tbsp
🟤 Tamarind Paste ›
loosened with 2 tbsp water
Mise en place
Before you start
Prep checklist
Chickpeas — two cans, drained
Tamarind Paste — loosened with 2 tbsp water
Toss chickpeas with onion, tomato, and chili.
Dress with tamarind, chaat masala, cumin, lime, and salt. Taste — it should ping-pong between sour, salty, sweet, and hot.
💡
Chaat masala's black salt is the funky-sour magic; there is no substitute, and the jar lasts years.
Herbs in big handfuls. Serve within the hour while everything still crunches.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
Whatever's open.
Beer pairing
Whatever's cold.
On the plate
Serve it with
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