Green Chutney Chickpea Salad with Mint and Lime

By Sprig Originals ✓ · cooked up in Sprig

A cooling, no-heat Indian chickpea salad built entirely in the food processor. Cilantro, mint and green chile blitz with yogurt and lime into a bright green chutney, then half the chickpeas get pulsed right into it so the whole bowl turns creamy and clings. Scoop it with naan, pile it into wraps, or eat it straight from the fridge on a hot weeknight.

Ingredients

• 1 1/2 cups packed fresh cilantro, leaves and tender stems
• 1/2 cup packed fresh mint leaves
• 1 serrano chile, stemmed and roughly chopped
• 1 tsp ground cumin
• 2 tbsp fresh lime juice
• 3/4 cup plain whole-milk yogurt
• 1 tsp kosher salt

• 2 15-oz cans chickpeas, drained and rinsed

Instructions

1. Drain and rinse the chickpeas well and shake them dry in the colander; set aside. Pull the cilantro and mint leaves and tender stems off any thick woody stems — thick stems make the chutney stringy.
2. Put the cilantro, mint, serrano, cumin, lime juice, salt and 1/4 cup of the yogurt into a food processor or a blender jar. Run for 45 to 60 seconds, stopping twice to scrape the sides down, until you have a thick, uniformly green chutney with no leafy flecks left.
3. Add half the chickpeas (about 1 1/2 cups) to the processor and pulse 5 or 6 short pulses, just until they are coarsely crushed and folded into the chutney — stop while there is still visible texture, not hummus.
4. Scrape the mixture into a bowl, fold in the remaining whole chickpeas and the last 1/2 cup yogurt, and taste for salt and lime. Let it sit 10 minutes so the chickpeas absorb the dressing, then serve cool with naan, flatbread, or spooned into lettuce cups.

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Nutrition (per serving, estimated)

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