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Crispy Chickpea, Cucumber and Mint Salad

Crispy Chickpea, Cucumber and Mint Salad

By Laura RussellApril 4, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    25 minutes
  • Rating

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).

Ingredients
  • 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)

  • Kosher salt and ground black pepper

  • 1

    15½-ounce can chickpeas, rinsed, drained and patted dry

  • 2

    tablespoons cornstarch

  • ¼

    cup neutral oil

  • 2

    teaspoons curry powder

  • 1

    teaspoon grated lemon zest OR lime zest, plus 2 tablespoons lemon juice OR lime juice

  • 1

    cup roughly chopped fresh mint OR cilantro OR a combination

  • Optional garnish: Thinly sliced Fresno or jalapeño chili OR plain whole-milk yogurt OR fried wonton strips OR a combination

Step 1

In 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.

Step 2

Meanwhile, in a medium bowl, toss the chickpeas with the cornstarch. Transfer to a fine-mesh strainer and shake to remove excess cornstarch. In a 10-inch skillet over medium-high, heat the oil until shimmering. Add the chickpeas and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Add the curry powder and cook, stirring, until fragrant, 30 to 60 seconds. Off heat, stir in ¼ teaspoon each salt and pepper. Transfer the chickpeas to a paper towel-lined plate.

Step 3

Discard the liquid collected under the cucumber, then wipe out the bowl. Add the cucumber to the bowl, along with the lemon zest and juice and mint; toss. Stir in the chickpeas (it’s fine if they are slightly warm). Taste and season with salt and pepper.

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