2 cans chickpeas 15 ounce cans
1 small red onion thinly sliced
1 small cucumber thinly sliced
3 tbsp cilantro
3 green chilies thinly sliced
2 tbsp vegetable oil
1 tsp cumin
1 tsp chaat masala
1/2 tsp kashmiri chili powder
2 tbsp tamarind sauce e.g. maggi tamarina
1/2 tsp kosher salt
Preheat a skillet large enough to hold the chickpeas over medium low heat.
Add the oil. When it starts to shimmer add 1/2 the green chilies. Fry for about 30 seconds.
Add the cumin, chaat masala, kashmiri chili powder and salt. Cook another 30 seconds.
Add the chickpeas and tamarind sauce. Toss to combine and cook until chickpeas are just warmed through. Not hot. Just warm.
Transfer the chickpeas to a bowl large enough to toss all the ingredients. If you are serving cool, let the chickpea mixture cool to room temperature. Add the remaining green chilies, cucumber, red onion and cilantro. Toss to combine.
Taste. Adjust salt to taste. Serve.
You can use this in all sorts of ways. If you can find Indian sev add that in for crunch. Serve it with lettuce leaves to make little wraps. Or just straight up with drinks. Cool it down and serve as a chickpea salad. It’s great warm or cold with grilled chicken.
If you are serving it cold try adding a little squeeze of lemon juice to a bite or two. Decide which way you like it better. And go from there.