Main content starts here, tab to start navigating

Chickpea Sundal Salad

a bowl of food on a plate

Photo: Ajna Jai / Contributor 

India is a land of snacks — from crunchy, addictive, savory, nut-filled chevdas to tingly, glorious street foods such as chaats.

Some of the snacks can be transformed into cold salads — and this summer, I am on a path of discovery. I ate a warm sundal, a traditional South Indian salad made with chickpeas, coconut and mild spices once in a restaurant in New Delhi, and the memory has haunted me ever since. Sundal can be served warm, cold or at room temperature, and it makes for the most satisfying midday or late-night snack. Staying true to my tradition of turning most foods into carriers for vegetables, here I threw in tiny local ‘Sun Gold’ tomatoes and purple cabbage — but feel free to add diced cherry or large heirloom tomatoes.

Read More  |  Recipe: India1948