Chickpea and Tomato Salad with Chat Masala

Hot, sour and salty, chat masala is a popular northern Indian spice blend that forms a delightful combination with cool or tangy foods like fresh cucumbers or tomatoes. Naturally, it is perfect addition to legume based salads like this Indian-style chickpea salad loaded with both tomatoes and cucumbers, with a little corn and fresh hot chilies for good measure. A colourful, healthy and delicious light lunch or dinner on a hot day or cold day.

Good chat masala blends are easily available from any Indian grocer, but if you want to make your own, I have a quick and easy recipe here.

This is my submission to My Legume Love Affair, a most popular monthly event started by dear Susan of The Well Seasoned Cook and hosted this month by Divya.

Chickpea and Tomato Salad with Chat Masala

1 cup dried chickpeas
2 medium tomatoes, chopped
1 small cucumber, diced
1 cup fresh or defrosted frozen corn
3 green chilies, seeded and minced
small handful fresh coriander leaves
juice of 1 lemon
1 1/2 teaspoons chat masala
1 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the chickpeas under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added.

Drain and rinse the soaked chickpeas and add to a medium saucepan. Cover with fresh cold water and bring to a boil. Turn the heat down to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft and buttery. Drain and set aside to cool slightly.

Place the chickpeas in a large mixing bowl and add the tomatoes, cucumber, corn, chilies and coriander. Pour in the lemon juice and sprinkle in the chat masala, salt and fresh ground black pepper. Toss gently to mix.

Serve warm or cold. Serves 4 to 6.

Other Indian salads you may enjoy:
Three Bean Salad with Fennel
Indian-Style Tomato Salad
Indian-Style Beet Salad with a Yogurt Dressing

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Audio Accompaniment: Tierbeobachtungen by Jan Jelinek