Punjabi-style chickpea salad

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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

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.

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.