(Adapted from Abraham Chacko’s recipe at chackoskitchem.com)
You can substitute 1 can of drained and well-rinsed chickpeas, but you will get superior results if you use the dried beans.
Serves 4 – 6
1 cup dried chickpeas (200 grams)
1 jalapeno pepper
3 – 4 tablespoons minced shallot (about ½ large shallot)
½ cup chopped cilantro leaves
Salt – to taste
Juice of 1 lime
1 tablespoon mild-flavored oil (I used light olive oil)
¼ teaspoon dried mango powder (optional)
1. Soak the chickpeas overnight. (Or, if you didn’t think to soak them ahead of time, put them in a pot and cover with at least 2 inches of water. Bring to a boil and boil for 5 minutes. Remove from heat and let them sit, covered, for 1 hour. Then proceed with the recipe.)
2. Drain the chickpeas and cover with plenty of water again. Bring to a boil and boil for 10 minutes. Lower the heat, cover and simmer for 40 minutes. Add 1½ teaspoons kosher salt (1 teaspoon of table salt) and simmer until tender, an additional 10-15 minutes.
3. Drain the beans well.
4. Cut the jalapeno pepper in half lengthwise and scrape out the seeds with a spoon. Mince the pepper.
5. Whisk the lime juice, oil, and mango powder together.
6. Combine all of the salad ingredients with the lime juice dressing.