This a nice South Asian street snack.
Substitutions are listed or added ingredients to the salad.
1 organic cucumber (Substitue with some tomatoes or mango.)
15 1/2 ounce (655 g) can of organic chickpeas, rinsed drained and patted dry
2 Tbs. (15 g) cornstarch
olive oil
2 tsp. (10 g) curry powder
1 tsp. (5 g) graded organic lemon zest
2 Tbs. (30 ml) organic lemon juice
mint or cilantro, or a combination
optionals:
(dairy-free) cheese (example: mozzarella, goat cheese, feta)
chopped organic red onion
1. Cut the cucumber into fourths lengthwise, then into bite size pieces. Place in a colander.
2. Toss with a little sea salt.
3. Let them stand 15 minutes and toss a few more times for the liquid to drain.
4. In another bowl, toss the chickpeas with the cornstarch.
5. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.
6. Heat the oil in a skillet over medium-high heat until shimmering.
7. Add the chickpeas, stir until golden brown and crisp, about 5 minutes.
8 Add the curry powder, stir, 30-60 seconds.
9. Transfer to a paper towel-lined plate.
10. Discard the liquid collected under the cucumber, then wipe out the bowl.
11. Add the cucumber to the bowl, with the lemon zest and juice, plus optional(s).
12. Add the mint/cilantro, or both.
