Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chickpeas and Cucumbers with Chutney Vinaigrette (Fast & Slow)
6
Servings
20 minutes
Ingredients
-
6
-
1
small red onion, finely chopped
Directions
-
01In a large bowl, toss the chickpeas with the onion, curry powder, 2 teaspoons salt and 1 teaspoon pepper; set aside. In a small bowl, combine the chutney, hot sauce, lime juice and sugar, then whisk until the sugar dissolves. Taste and season with more hot sauce, if desired.
Reviews
June 9, 2022
Fresh, delicious, even better the next day!
I made this essentially as written except left out the brown sugar. And I microwaved the chickpeas with the curry per one of the other cucumber/chickpea salad recipes on this site. Left out the fried wontons because I didn't have them - but will try next time. I've eaten leftovers for lunch and just delicious.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
