INDIAN FRUIT AND CHICKPEA SALAD

This is my adaptation of the signature salad at Bindaas, one of my favorite Indian restaurants in Washington, DC. Owned by Ashok Bajaj and with cooking by the award-winning Vikram Sunderam of Rasika and Bombay Club fame, it specializes in chaat and other street food. This salad hits all my favorite notes: creamy, crunchy, sweet, sour, deep, spicy. My only change to Vikram’s recipe was to skip the fresh jackfruit he includes, because I hate the mess involved with cutting open the behemoth specimens that are most often available, and I don’t like substituting the canned stuff. Even without it, there are so many wonderfully powerful flavors going on, you’ll want to make this salad regularly NOTE You can find tamarind-date chutney in any good Indian market or Asian superstore.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the chickpeas dry between layers of paper towels.

Step 2

In a large deep skillet over medium-high heat, pour the oil to a depth of ½ inch. When it shimmers, add the chickpeas and fry until crispy, 3 to 4 minutes. Use a slotted spoon to scoop them onto a paper-towel-lined plate and toss with the curry powder and salt.

Step 3

In a large bowl, combine the papaya, mango, chutney, lemon juice, cilantro, green chile, and cumin. Stir to combine thoroughly.

Step 4

Transfer to a serving bowl, top with the chickpeas, and serve.