Serves: 4
Total Calories: 290

2 teaspoons Chaat Masala or store-bought
1 1/2 tablespoons Tamarind Paste
1 large firm vine-ripened tomato, finely chopped
1 small seedless cucumber, such as Armenian or Japanese, finely chopped
4 to 5 scallion, white parts only, thinly sliced
1/2 cup finely chopped fresh cilantro, including soft stems
2 tablespoons peanut oil
1 teaspoon minced fresh garlic
1 tablespoon peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1 1/2 tablespoons ground coriander
2 (15 1/2-ounce) cans garbanzo beans, , rinsed and drained well
1/4 cup water
1/2 cup fresh pomegranate seeds

1. Prepare the chaat masal and tamarind paste. Then, in a medium bowl, mix the tomato, cucumber, scallions, 1/4 cup of the cilantro and 1/2 teaspoon of the chaat masala.

2. Heat the oil in a large nonstick skillet over medium-high heat then cook the garlic, ginger, and green chili pepper, stirring, until golden, about 1 minute. Add the ground coriander, the remaining chaat masala, and the remaining cilantro, and stir about 30 seconds.

3. Add the chickpeas, water, and tamarind, and cook, stirring as necessary, until the chickpeas are tender and all the juices evaporate, about 4 minutes.

4. Transfer to a serving platter. Lightly mix in the tomato mixture and scatter the pomegranate seeds on top. Serve at room temperature or chilled.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 290
Calories from Fat: 88

More Recipes from the 1000 Indian Recipes Cookbook:
* Salads
Armenian Cucumber and Peanut Salad with Sizzling Mustard Seeds
Black-Eyed Pea Salad
Cabbage and Broccoli Salad with Roasted Peppercorns
Carrot and Cashew Salad
Chickpea Chaat Salad with Fresh Pomegranate Seeds
Daikon Sprouted Mung Beans and Roasted Peanut Salad
Gingered Shrimp Salad
Gingered Yellow Tomato and Armenian Cucumber Salad
Indian Egg Salad
Kerala Cabbage and Red Onion Salad
Lemon-Marinated Red Onion Rings
Lemony Cabbage Salad with Mustard Seeds
Marinated Peanut Salad
Minced Chicken Chaat Salad with Spicy Lentil Wafers
Mixed Greens with Pan-Roasted Tomatoes
Mixed Sprouted Bean Salad with Potato Vermicelli
Mulit-Colored Warm Tomato Salad
Okra and Radish Salad
Pan-Fried Green Tomato Salad
Paneer Cheese Salad with Baby Greens
Parsi-Style Sprouted Bean Salad
Pickling Cucumber and Red Lentil Salad
Potato Salad with Yogurt
Potato, Sweet Potato, and Pea Salad
Red Bean Salad with Tamarind
Red Potato Chaat Salad
Savory Summer Fruit Salad
Soybean and Tomato Salad
Spicy Dew Bean Salad
Spicy Mixed Berry Salad
Spinach Salad with Roasted Cumin Seeds
Sprouted Green Mung Bean and Cabbage Salad
Sweet Potato Salad with Tamarind
Tandoori Chicken Salad
Taro Root Salad with Ajwain Seeds
Tomato and Scallion Salad with Crispy Sev Noodles
Yogurt Coleslaw
Zucchini Salad with Pineapple Bits