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Crispy Chickpea, Cucumber and Mint Salad
A type of savory street snack popular in South Asia, chaat comes in many varieties. They all feature a mix of contrasting flavors and textures, from sweet, tart and spicy to creamy and crunchy. Chickpeas fried in oil and seasoned with curry powder bring a layer of deliciousness to this chaat-inspired salad. We salt cucumber and let it stand to remove excess moisture, keeping the finished salad crisp in texture. Feel free to swap tomatoes or mango for the cucumber, or use some of each for the most variety of color, texture and flavor; you will need a total of 4 cups vegetables and fruit, and the same salting technique works for all three (for ease, they can be salted together).
4 to 6
Servings
25 minutes
Ingredients
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1
English cucumber, quartered lengthwise and cut crosswise into ¼-inch pieces OR 1½ pounds ripe tomatoes, cored and finely chopped OR 1 ripe mango, peeled, pitted and cut into ¼-inch cubes OR a combination (see headnote)
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Kosher salt and ground black pepper
Directions
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01In a colander set over a medium bowl, toss the cucumber with 1 teaspoon salt. Let stand for about 15 minutes, tossing once or twice to encourage the liquid to drain.
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