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Chickpeas and Cucumbers with Chutney Vinaigrette (Fast & Slow)

Chickpeas and Cucumbers with Chutney Vinaigrette (Fast & Slow)

Chickpea salad with sweet-tart-spicy flavors and creamy-crunchy texture—our homemade version of chana chaat.

By Phoebe MaglathlinApril 7, 2020

  • Makes
    6 servings
  • Cook Time
    20 minutes
  • Rating
Ingredients
  • 6

    cups Chickpeas Simmered with Garlic and Bay

  • 1

    small red onion, finely chopped

  • 2

    teaspoons curry powder

  • Kosher salt and ground black pepper

  • ⅓

    cup tamarind chutney

  • 1½

    tablespoons hot sauce (such as Tabasco), plus more as needed

  • 3

    tablespoons lime juice, plus lime wedges, to serve

  • 2

    tablespoons packed brown sugar

  • 3

    cups (4 ounces) fried wonton strips

  • 1

    English cucumber, quartered lengthwise and cut crosswise into ¼-inch pieces

  • 1

    cup lightly packed fresh cilantro leaves, finely chopped

Step 1

In a large bowl, toss the chickpeas with the onion, curry powder, 2 teaspoons salt and 1 teaspoon pepper; set aside.

In a small bowl, combine the chutney, hot sauce, lime juice and sugar, then whisk until the sugar dissolves. Taste and season with more hot sauce, if desired.

Step 2

Pour the chutney mixture over the chickpeas and stir. Toss in the wonton strips, cucumber and half the cilantro.

Taste and season with salt and pepper. Sprinkle with the remaining cilantro and serve with lime wedges.