Punjabi-style chickpea salad

• cumin seeds↗2 tbsp tbsp
• canned chickpeas↗2 x 400g

  drained and rinsed

• large tomatoes↗2

  chopped into small dice

• small red onion↗1

  finely chopped

• kale↗2 good handfuls

  stalks removed, finely shredded

• corianderlarge handful

  leaves and stalks chopped

• mint↗15

  leaves, shredded

• chaat masala↗3 tsp tsp

  or to taste (see tip)

• lemon juice↗4 tbsp tbsp

  or to taste

• extra virgin olive oil↗2 tbsp tbsp
• of sugarpinch

  pinch

Step-by-step instructions

1. 1

   Heat a small saucepan and toast the cumin seeds until aromatic and slightly browned, then grind to a coarse powder using a pestle and mortar.

2. 2

   Put all the ingredients, including the ground cumin, in a bowl and mix well. Season generously; add more chaat masala and lemon juice if needed. Leave for 30 mins to let the flavours combine.