Indian Chickpea Salad

Instructions

1. 1

   Rinse the chickpeas and soak them in water for 30 minutes. Drain and set aside.

2. 2

   In a pan, dry roast the cumin seeds, coriander seeds, turmeric powder, and red chili powder over medium heat until fragrant.

   Tip: Be careful not to burn the spices.

3. 3

   In a blender or food processor, blend the roasted spices with the ginger until well combined.

   Tip: Add the chickpeas and blend until smooth.

4. 4

   Heat the lemon juice and salt in a pan over medium heat.

   Tip: Add the blended chickpea mixture and stir well.

5. 5

   Add the cooked cucumber, tomato, and cilantro to the pan and stir well.

   Tip: Season with garam masala to taste.

6. 6

   In a small bowl, mix the oat flour and vegetable oil until well combined.

   Tip: Add this mixture to the pan and stir well.

7. 7

   Taste and adjust the seasoning as needed.

8. 8

   Cover the pan and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

9. 9

   Serve chilled and garnish with additional cilantro if desired.