Pan - Roasted Chickpea Salad

In my kitchen, there is no wrong way to cook chickpeas. Whether it is channa masala spooned over toast, an Indian-inspired hummus, chickpea pilaf with various greens or a simple garbanzo salad, I find a way to eat chickpeas at least two to three times a week. They are delicious, high in protein and packed with nutrients. What I love about this preparation is that it can be made ahead of time and tastes good at room temperature or cold.

makes ~4 - 6 servings


1 cup dry chickpeas

3 tablespoons olive oil

1 teaspoon cumin seeds

2 tablespoons amchur (dried mango powder)

1 tablespoon black pepper

1 tablespoon unpeeled grated ginger

2 teaspoons salt

2 cups of diced cucumbers

2 cups of diced tomatoes

1 cup of loose mint leaves

1 lemon



  1. Soak the chickpeas for 2-3 hours or overnight in the refrigerator. Drain and combine the chickpeas with 3 cups of water and bring to a boil. Lower the heat, cover the stockpot and simmer for an hour or until the chickpeas are tender. Drain.

  2. Heat the olive oil, and when the oil is just shy of smoking, add the cumin seeds. They will pop and sizzle — immediately add the drained chickpeas. Sauté the chickpeas and cook on high heat until they are almost dry.

  3. Add the amchur, pepper, ginger and salt and continue sautéing for 2-3 minutes. Be careful not to overcook the spices or they may burn.

  4. Serve with cucumbers, tomatoes and mint leaves with the juice of one lemon.

ideas / variations

  • Replace the dry beans with 2 cans of chickpeas.

  • For a spicier version, add one teaspoon of chili powder to the chickpeas.

  • This recipe also works for navy beans or black-eyed peas..