Crispy Chickpeas in Amchur Ranch Salad

 From Amrikan by Khushbu Shah

I've only made the crispy chickpeas so far, and they were great.  Best straight out of the oven when they are crispy on the outside and creamy on the inside.  For the next few days, I used them to top veggies and salads, and they were very good ... but not like initially! 

I'll probably try the ranch dressing because I really like amchur, but likely without a lot of mayo.

INGREDIENTS: 

Crispy Chickpeas

15 oz chickpeas, drained and rinsed (maybe save the liquid for the dressing?)

1 Tbsp olive oil

2 tsp Garam Masala

1/2 tsp salt

AMCHUR RANCH: (make 1/2 at most; can stay in fridge for at least a week, 'do not freeze')

1 cup mayo

1/2 cup sour cream or plain full fat Greek yogurt

1-2 Tbsp minced fresh parsley

2 tsp garlic paste or 2 garlic cloves, minced

2 tsp amchur

1.5 tsp dried chives

1/2 tsp kalonjig (nigella seeds), optional

Salt and ground black pepper to taste

SALAD:

2-3 romaine lettuce heart, chopped (or red leaf lettuce or 'Little Gem')

1 pint cherry tomatoes, halved

1/2 red onion, thinly sliced

2 Persian cukes, sliced

1/4 cup sunflower seeds (optional)

DIRECTIONS:

Preheat oven to 425; line a baking sheet with parchment.

Pat the chickpeas dry and add oil, garam masala, and salt.  Toss. Spread in a single layer and bake for 35-40 minutes, until crispy.  Cool completely.

For the dressing, combine mayo, sour cream, parsley, garlic, amchur, chives, nigella, salt and pepper.  Whisk until well combined.  Can thin out with a little bit of milk or water, if desired. 

Toss salad, top with chickpeas, toss with dressing.