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Ingredients

• 1 cup  dried chickpeas, soaked overnight and drained (about 5 ounces)
• 1   medium tomato, cut into 1/2-inch dice
• 1/2 cup  diced cucumber (1/2 inch)
• 1/2   small red onion, finely diced
• 1/2   jalapeno, seeded and minced
• 2 tablespoons  extra-virgin olive oil
• 1 tablespoon  vegetable oil
• 2 tablespoons  fresh lemon juice
• 1 teaspoon  ground cumin
• 1/4 teaspoon  cayenne pepper
• 1 teaspoon  dried mango powder, optional (see Note)
•   Salt

Description

Rajat Parr Was Born In Kolkata In 1972 And Didn't Leave Until He Was 22, Which Explains Why Indian Flavors Are Such A Big Part Of His Cooking. This Salad, For Instance, Is A Twist On The Classic Indian Street Food Called Chana Chaat.

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