This salad is awesome and fresh!


1/2 cucumber (around 10 ounces) seeds scooped out
7 ounces radishes
4 scallions
Seeds of 1 pomegranate
1 ounce cilantro
4 Tablespoons canola oil
1 teaspoon mustard seeds
1 14 ounce can chickpeas
1/2 teaspoon chili powder (I use paprika)
3/4 teaspoon salt
2 teaspoons sugar
juice of 1/2 lemon
2 Tablespoons desiccated coconut
1/2 teaspoon chaat masala


Cut cucumber into 1/4 cuts or small cubes. Chop the radishes in the same way. Slice the scallions into thin rings and put everything into a salad bowl, along with pomegranate seeds. Finely chop the cilantro – leaves and stems – and add it to the bowl.

Next, put oin into a small frying pan on medium heat. When it’s hot, add the muster seeds, leave them to pop, then add the chickpeas. Fry the chickpeas for 3 to 5 minutes, until they start to crisp up nicely in the pan, then add the chili powder, salt, sugar, and lemon juice. Turn the heat down to low and add the coconut, then stir a couple of times and take off the heat.

Add the spiced chickpeas to the salad bowl and sprinkle over the chaat masala.

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