Serves 4
For the Vinaigrette:
1/2 teaspoon ground turmeric
1 garlic clove, crushed
1/4 cup (60 ml) neutral, high-heat oil (I used avocado)
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon whole fennel seed (optional)
2 tablespoons lime juice (about 1 lime)
1 tablespoon agave or maple syrup
1/2 tablespoon tamarind concentrate
1 1/2 teaspoons kosher salt
For the Salad:
3 cups (500 g) cooked chickpeas, drained and rinsed if canned
1 large mango*, diced
1 red bell pepper, diced
2 roma tomatoes, diced
1/2 english cucumber, quartered and sliced
1/4 red onion, small dice
1 serrano pepper, small dice (optional; remove seeds for less spice)
1/2 bunch cilantro, chopped
Make the Tarka: Place the turmeric and garlic in a small ceramic bowl and set aside. Warm a small sauté pan over medium high heat, then add the oil. Once warm and shimmering, add the cumin, coriander, and fennel seeds and toast for 60 to 90 seconds, until fragrant and deeply golden. Pour the hot oil into the bowl with turmeric and garlic (note: it will bubble and splatter slightly), then set aside to let cool. *I like to make this first, then chop the veggies while it cools.
Make the Vinaigrette: Once the oil has cooled, carefully it transfer it to a glass jar and add the lime juice, maple syrup, tamarind concentrate, and salt. Seal the jar and shake vigorously, until emulsified.
Combine: Add the chickpeas to a large bowl along with the mango, bell pepper, tomato, cucumber, onion, pepper, and cilantro. Pour the dressing over the salad mixture and toss to combine; season with additional salt to taste, if necessary.