This gem-colored salad is almost too beautiful to eat. But not eating it would be a huge mistake because it tastes amazing. A perfect mix of salty, sweet, and spicy, this salad knocks it out of the park with its balance of unique flavors.
The key to making a good chaat salad is to cut the pieces of all of the ingredients into small, equal-sized morsels so that every time you take a bite you get ALL of those delicious ingredients in your mouth at once. Perfection, I tell ya.
½ cucumber, chopped into small cubes
7-8 radishes, chopped into small cubes
4 green onions, sliced
½ bunch of cilantro, chopped
½ jalapeno, finely chopped
Pomegranate seeds from 1 pomegranate
1 can of chickpeas, drained and rinsed
2 Tbsp. olive oil
1 tsp. mustard seeds
1 tsp. cumin
1 tsp. ginger powder
1 tsp. chili powder
Juice of ½ lemon
2 tsp. honey
1 tsp. tamarind paste
2 Tbsp. shredded coconut
½ tsp. chaat masala
Salt to taste
Combine the cucumber, radishes, green onions, cilantro, jalapeno, and pomegranate seeds in a large salad bowl.
Heat olive oil in a skillet over medium high heat. Add mustards seeds and stir until they pop. Then, add the chickpeas and cook for about 5 minutes, or until slightly brown and crispy. Add the chili powder, cumin, ginger, lemon juice, honey, tamarind and stir to combine. Add the coconut and remove from heat. Stir to combine again. Season with salt.
Add the chickpea mixture to the salad and mix together. Sprinkle with chaat masala.