Rosemary Roasted Chaat Masala Chickpea Salad with Pomegranate
 
 
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Ingredients
  • For the Chaat Masala
  • 1 tsp roasted coriander seeds
  • 1 tsp chili flakes
  • 1 tsp roasted cumin seeds
  • 1 tsp dried mango powder
  • 7-8 whole black peppercorns
  • 1 tsp salt
  • ½ tsp black salt
  • For the Roasted Chickpeas
  • 3 cups chickpeas (from a can)
  • 2 tbsps chaat masala (see recipe above)
  • 2 tbsps fresh rosemary leaves
  • 2 tbsps olive oil
  • arils of ½ pomegranate
  • 1 cup fresh cilantro leaves (roughly chopped)
  • 1 red onion sliced in half moons
  • 1 tsp chaat masala (recipe above)
  • 2-3 fresh green chilies, finely chopped
  • 1 tbsp lime juice
  • salt and pepper to taste
Instructions
  1. To prepare the chaat masala: Grind all ingredients together in a mortar and pestle. Set aside.
  2. To prepare the roasted chickpeas: Preheat oven to 400°F/205°C.
  3. Line a baking tray with baking paper.
  4. Gently wash the chickpeas and layout on a kitchen towel to dry. Make sure to pat all excess water off. While you do this you will notice the skin coming off. I like to take the skin off but you can leave it on if you like. It is a lot of work to take them off!
  5. After you have dried them put them on the baking tray and roast for 10 minutes.
  6. Meanwhile mix the chaat masala, olive oil and rosemary leaves.
  7. Take out the chickpeas after ten minutes and rub the masala mixture on them and put back in the oven to roast for another 15-20 minutes or till the chickpeas have nicely browned.
  8. To put salad together: In a deep bowl, toss the cilantro leaves, roasted chickpeas, red onion, green chilies, lime juice, chaat masala and salt and pepper. Sprinkle the pomegranate leaves at the very end.
  9. This salad can be eaten warm or cold.
Recipe by Box of Spice at https://boxofspice.com/2014/11/rosemary-roasted-chaat-masala-chickpea-salad/