Ingredients:

  • 2 cups English Cucumber, diced into 1/2-inch cubes
  • 1.5 cups Roma Tomatoes, deseeded and firm-diced
  • 1 medium Red Onion, finely minced
  • 1 cup Bell Peppers (Tri-color), diced
  • 0.5 cup Fresh Cilantro, finely chopped
  • 1.5 cups canned Chickpeas, rinsed and patted dry
  • 0.5 cup Pomegranate Arils
  • 0.25 cup Fine Sev
  • 2 tsp Chaat Masala
  • 1 tsp Roasted Cumin Powder
  • 0.5 tsp Black Salt (Kala Namak)
  • 1 tbsp Tamarind Chutney
  • 1 tbsp Fresh Lime Juice
  • 0.5 tsp Green Chili, finely grated

Instructions:

  1. Prepare the produce by dicing the English cucumber, Roma tomatoes, red onion, and bell peppers into uniform pieces. Finely chop the fresh cilantro.
  2. Rinse the canned chickpeas thoroughly under cold water and pat them bone-dry using a clean kitchen towel to prevent excess moisture in the salad.
  3. In a small whisking bowl, combine the tamarind chutney, lime juice, chaat masala, roasted cumin powder, black salt, and grated green chili. Whisk until the dressing is emulsified.
  4. In a large stainless steel mixing bowl, combine the diced vegetables and dried chickpeas. Pour the dressing over the mixture and toss gently to coat every surface.
  5. Immediately before serving, garnish the salad with pomegranate arils and fine sev to ensure a shattering crunch barrier is maintained.