Punjabi-style chickpea salad

Ingredients

• 2 tbsp cumin seeds
• 2 x 400g cans chickpeas, drained and rinsed
• 2 large tomatoes
  
  , chopped into small dice
• 1 small red onion, finely chopped
• 2 good handfuls kale
  
  , stalks removed, finely shredded
• large handful coriander, leaves and stalks chopped
• 15 mint
  
  leaves, shredded
• 3 tsp chaat masala, or to taste (see tip)
• 4 tbsp lemon juice, or to taste
• 2 tbsp extra virgin olive oil
• pinch of sugar

  Method

  1. Heat a small saucepan and toast the cumin seeds until aromatic and slightly browned, then grind to a coarse powder using a pestle and mortar.
     
  2. Put all the ingredients, including the ground cumin, in a bowl and mix well. Season generously; add more chaat masala and lemon juice if needed. Leave for 30 mins to let the flavours combine.
     Source: bbcgoodfood.com