Chickpea Chaat with Mango and Lime

Drain and rinse the chickpeas. Pat dry with paper towels for better charring.

Heat sunflower-oil in a large wok over high heat until shimmering.

Add chickpeas to the hot oil. Spread in a single layer and let them sit undisturbed for 2-3 minutes to develop golden spots.

Sprinkle cumin, cayenne, salt, and black-pepper over the chickpeas. Toss vigorously with tongs for 2 minutes until evenly coated and heated through. Remove from heat and set aside.

In a small bowl, combine yogurt with the juice of one lime and salt. Whisk until smooth and creamy. Set aside.

Peel and dice the mango into small bite-sized cubes, about 1 cup total.

Finely dice the yellow-onion and tomato into small pieces.

Roughly chop the cilantro, stems and all.

In a large serving bowl, combine the warm spiced chickpeas with the diced mango, yellow-onion, and tomato. Toss gently to combine.

Drizzle the yogurt-lime dressing over the top.

In a tiny bowl, mix the spice blend (cumin, cayenne, black-pepper, salt). Sprinkle this chaat masala blend over everything.

Scatter the fresh cilantro generously over the top. Serve immediately while the chickpeas are still warm for the best contrast of temperatures and textures.