Garbanzo Chaat Salad
120 Min

Garbanzo Chaat Salad

The season for spring mangoes in Texas has arrived. Despite the roller coaster of hot and cold days in the past few weeks, the Atulfo variety of mango has made its journey from Mexico and are available all over town. The Farmer’s Market on Airline Boulevard has dozens of boxes stacked against store walls, from raw to ripe stages. They are sweet and smooth and the perfect addition to a chaat salad. Chaats are the spicy, savory, crunchy and slightly sweet street snacks of India and can be easily turned into salads. The garbanzo beans are seasoned to a spicy richness with cumin, black pepper, ginger and asafetida and then added to the salad. They are a wonderful staple to keep in your refrigerator and can be used in a multitude of ways – eaten just on their own for a midnight savory craving, added to a rice pilaf, tossed into a salad or a curry, with plain yogurt drizzled over them. Or with chopped herbs and tomatoes on top with a squeeze of lime or lemon juice.

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Cook Time

120 Minutes



Step 1
Soak the garbanzo beans overnight. In a large stockpot, combine with 4 cups of water and bring them to a boil over high heat. Skim off any of the scum that may rise to the top. Cover and simmer for 45 minutes to an hour or until they are tender and soft. Let the beans rest for 30 minutes to an hour.
Step 2
To season the garbanzo beans, over high heat, warm the sesame oil in a large frying pan and add the asafetida. Immediately add the garbanzo beans, cumin, amchur, salt and ginger puree. Fry for 3 to 4 minutes until the masala has coated the beans and if you feel that the spices are sticking to the bottom of the pan, add a few tablespoons of water. Let the garbanzo beans cool.
Step 3
To make the yogurt, in a large bowl, combine the yogurt with cumin and sea salt and whisk until smooth. The yogurt should have a pourable consistency and not be too thick or too watery or it will make the salad soggy.
Step 4
To make the salad, lay the romaine leaves on the bottom of the serving platter. Layer with yogurt, mint leaves, apple, cucumber, garbanzo beans, lime juice, salt and top with mango and chile powder. This can be done as a large salad or in smaller individual serving bowls or plates.

Garbanzo Pan Fry

1 cup garbanzo beans, dried

3 to 4 tablespoons neutral oil like sesame or peanut

Generous pinch of asafetida (optional)

2 teaspoons toasted ground cumin

2 tablespoons ginger puree

1 tablespoon amchur

1 1/2 teaspoons sea salt 


Yogurt Sauce

2 cups plain whole milk yogurt

1 teaspoon toasted ground cumin

1 teaspoon sea salt


To Make Salad

1 large or 2 small heads of romaine

1 small apple, cored and cut into small wedges

1 large or 2 small mangoes, peeled and cut into 1/2-inch cubes

1 cup loose mint and cilantro leaves

2 Persian cucumbers, sliced thinly

1 cup cherry tomatoes, cut into half 

3 limes

Pinch of red chile powder.

Notes & Variations

  • Asafetida is a spice common in India that resembles the taste of onions and garlic. However, the smell can permeate the kitchen and home so be careful with using it. Best to keep it sealed in a jar. It can also be replaced with a teaspoon of minced garlic.
  • When using store bought plain yogurt, find one that has a thick consistency. If using Greek yogurt, you may have to add water to bring it to a pourable consistency.
  • To make ginger puree, rough chop 2 cups of unpeeled ginger and puree with 1/2 cup of water in a blender. This ginger puree will keep for 2 to 3 weeks in the refrigerator. Alternately, you can grate unpeeled ginger and use it in place of ginger puree.
  • Most chaats in India use black salt as a seasoning. It is a sulfurous pink salt that turns black when it meets water. If you have some, replace some of the sea salt with black salt.
120 Min

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