Whether roasted or fried, crunchy chick peas have a distinctively crackling way of satisfying snack attacks. My earliest memories of these are linked with the street vendors at India Gate, in Delhi where they sold these in little cones made from old newspapers. They would sprinkle them with some dry spices and a squeeze of lemon, and just watching them squeeze that lemon juice used to make my mouth water! I could never eat the whole thing on my own, as it was very spicy.

With that in mind, I picked up a packet of spicy crunchy chick peas on my last visit to the Indian store. They were a little too spicy for me to enjoy them on their own, so I decided to spruce them up into a crunchy salad type snack, one that I thoroughly enjoyed.

1 tbsp finely chopped red onions
1 tbsp finely chopped red pepper
1 tbsp finely chopped orange pepper
1 tbsp finely chopped yellow pepper
Zest and juice of half a lemon lemon
3 tbsp fresh pomegranate seeds
4-5 cherry tomatoes, quartered (optional)
3/4 cup spicy roasted chick peas
4-5 fresh sprigs of mint, finely chopped

Combine everything to make a crunchy chickpea salad.

It is a little difficult to perfectly quantify this recipe, as the beauty of it is, that you can use any fresh ingredients that you may have to hand. Even some boiled potato cubes would go beautifully in these flavours. The idea was to add flavour and colour to spruce it up to your taste. Since the chick peas were very strong in their flavour, I did not add any additional salt, pepper or spice. If you feel you want to spice it up a little, add some finely chopped green chillies or Jalapenos for added flavour.

Enjoy the salad immediately after squeezing the lemon juice on it, as it will go soggy after a while and lose its crunchy texture.

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