Indian Chickpea Salad with Mint Dressing

August 21, 2015

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Chaat masala is a blend that combines sweet, savory, sour, and spicy heat. It can be used for cooking, but is often sprinkled over fresh fruit, or on vegetable salads.



Place all ingredients for dressing in blender or food processor. Blend until smooth.

Heat a skillet on medium high heat. Place the ears of corn on it. Keep rotating them until they are nicely charred on all sides. Set aside to cool. When cool enough to handle, slice the kernels off the cob and place in a large bowl.

Add the rest of the salad ingredients to the bowl with the corn and mix well.

Drizzle generously with the mint dressing and serve.


Mint Chutney

25 large mint leaves, roughly chopped

1 bunch cilantro leaves, roughly chopped

Juice of 1 lime

1 tbsp chaat masala

3 tbsp agave nectar

2 tbsp Tablespoons water

Chickpea Salad

5 ears of corn, husks and silk removed

4 cups garbanzo beans (2 cans, drained & rinsed)

1 count English cucumber, small diced

1 orange pepper, small diced

½ large red onion, small diced

2 ripe mangos, small diced

2 ripe tomatoes, seeded and small diced

1 cup roasted peanuts

Juice of 1 lime

2 tbsp chaat masala