Step by step
Method
5 steps- 01
Toss chickpeas with oil, tandoori masala and salt.
- 02
Cook in a hot skillet for 6 to 8 minutes, stirring occasionally, until fragrant and lightly crisp.
- 03
Mix vegan yogurt, lemon juice and half the mint with a pinch of salt.
- 04
Divide cucumber, tomato and red onion between bowls. Add the hot chickpeas.
- 05
Spoon over mint yogurt and serve with warmed roti if desired.
Cook's notes
Make it excellent
- Dry chickpeas well before seasoning; surface moisture prevents them from browning in a short cooking time.
Helpful cooking questions and genuine results are welcome.