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Chickpea and Cucumber Salad with Mango Chutney
Chana chaat, a South Asian street snack, was the inspiration for this simple salad with loads of contrasting tastes and textures—sweet, tart and spicy, as well as creamy and crunchy. A combination of cucumber, tomatoes and red onion yields the best color and flavor, but the salad is delicious made with whichever one of those vegetables you have on hand.
4
Servings
15 minutes
Plus cooling
Ingredients
-
2
15½-ounce cans chickpeas, rinsed and drained
-
2
teaspoons curry powder
So easy, and a wonderful mix of different flavors and textures. The microwave technique worked great to flavor the chickpeas. We used all three veggies, and upped the amount of tamarind chutney by half in turn. 10/10