• Prep Time: 15 mins
  • Cook Time: 20 mins

Number of servings

Salad ingredients

  • 2 cups of cooked chickpeas, or 1 (one) 19oz can
  • 2 Roma tomatoes, diced (1 cup)
  • 2 red potatoes, peeled, boiled, diced into cubes
  • 0.5 cucumber, diced (1 cup)
  • 0.25 red onion, finely diced (1/4 cup)

Dressing ingredients

  • 0.25 cup tamarind sauce or chutney
  • 0.25 cup freshly squeezed Sunkist® Cara Cara orange juice
  • 1 tsp whole cumin seeds
  • 1 tsp of zest from a Sunkist® Cara Cara orange
  • 1 garlic clove, minced
  • 0.5 tsp chaat masala
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Garnish ingredients

  • 1 Sunkist® Cara Cara orange, segmented
  • 0.25 cup cilantro leaves, finely chopped
  • 0.25 cup mint leaves, finely chopped
  • 0.25 cup bhujia — store-bought salty snack
  • 2 tbsp yogurt, plain, optional drizzle


Step 1

Toast whole cumin seeds lightly on a skillet over medium heat, this will take about two minutes. Once the seeds are fragrant, you can pour them into a mortar and pestle to grind it.

Step 2

Grind the whole cumin seeds and set aside.

Step 3

Gently toss together all the ingredients for the salad including the chickpeas, tomatoes, cucumber, red onion and pre-cooked potato.

Step 4

Next, prepare your dressing. The tamarind, freshly squeezed juice and spices will add a ton of flavor to the final dish.

Step 5

Adjust the spices to suit your specific flavor preferences — the roasted cumin seeds in particular will add a powerful boost of flavor.

Step 6

Garnish with cilantro and mint leaves and Sunkist® Cara Cara oranges (this adds another layer of “fresh”) and bhujia if using.

Step 7

Pour the dressing over the salad and vegetables. Toss to combine.

“This recipe was passed down from my mom, it’s been her entertaining go-to for decades. She’s a vegetarian so this recipe works well if you have any plant-based friends or family – but it’s a guaranteed crowd pleaser no matter what dietary preferences you’re cooking for.”

- Nita Sharda -