Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

Sweet and tart are the terms my husband used to describe this most healthy Indian chickpea salad with mango, spices and pomegranate seeds. Tangy chat masala pairs so well with the chickpeas and sweet tamarind and pomegranate seeds. Perfectly suitable for vegans as well as vegetarians, and if you serve this with rice (I am smitten right now with Jasmine rice) you are in for a balanced and satisfying meal. Easy to assemble once you are done the chopping and fight with the mango, this is one fine salad that would go well with almost any Indian entrée. If you want to fill out the meal, considering serving with some homemade rotis.

This salad is not too spicy and so might be a good introduction to dinner guests that are not used to many of the more fiery dishes so common to India. Decent quality chat masala blends are easily available at Indian and most Asian grocers, but I highly recommend making your own homemade spice powders when possible. The chat masala for this recipe I blended myself, and as for ground coriander the best way to make your dishes special and especially pleasing is to grind up your own coriander seeds as well.

Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

Recipe by Lisa Turner Cuisine: Indian Published on March 26, 2012 A sweet, tart and zesty chickpea salad that's colorful and easy to put together Preparation: 10 minutes Cooking time: 15 minutes Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 large tomato, finely chopped 1 large red mango, peeled and chopped 1 bunch scallions, chopped, white parts and some of the green parts 2/3 cup fresh parsley or cilantro, chopped 2 teaspoons chat masala 1 teaspoon sea salt or rock salt 2 tablespoons ghee or oil 1 small clove garlic, minced 1-inch piece fresh ginger, finely chopped 2 to 3 fresh chilies, seeded and finely chopped 2 tablespoons ground coriander pinch of cayenne pinch of asafetida 1 1/2 tablespoons tamarind paste 1/3 cup water 2/3 cup fresh pomegranate seeds Instructions: Rinse the chickpeas and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a large saucepan, cover with several inches of fresh water, and bring to a boil. Reduce the heat to medium-low, cover and simmer until the chickpeas are buttery soft, about 1 to 1 1/2 hours. Drain and set aside. In a medium bowl, combine the tomato, mango, scallions, half of the fresh parsley or fresh coriander, 1/2 teaspoon of the chat masala and salt. Stir and set aside. Heat the ghee or oil in a large heavy-bottomed pan over medium heat. When hot, add the garlic, ginger and fresh chilies. Stir and fry for 5 minutes or until softened and the ginger turns a golden color. Add the ground coriander, cayenne and asafetida, remaining chat masala and fresh parsley or fresh coriander, stir and fry for a minute, and then add the cooked chickpeas, tamarind and water. Simmer until the water evaporates, stirring occasionally. Remove from heat and serve warm or at room temperature, garnished with a generous scattering of pomegranate seeds. Makes 6 servings

Other chickpea salads you are sure to enjoy from my vegetarian kitchen:
Chickpea and Tomato Salad with Chat Masala
Chickpea Salad with Tamarind Dressing
Chickpea Salad with Goat Cheese, Olives and Arugula
Chickpea and Quinoa Salad with Lemon and Tahini