• 400 g (2.44 cups) canned chickpeas rinsed and drained
• 1 red onion peeled and finely diced
• 1 green capsicum top and membranes removed, finely diced
• 1 cucumber deseeded and finely diced
• 1 tomato seed and pulp removed, finely diced
• 1 carrot peeled and coarsely grated
• 1 tablespoon chopped red chilli deseeded, less spicy variety
• ½ cup fresh coriander leaves chopped
• a handful of mint leaves

Dressing

• 2 tablespoons extra virgin olive oil
• 1-2 teaspoons Sriracha or chilli sauce
• 3 tablespoons lemon juice
• 1 large garlic clove minced
• 1 teaspoon ground cumin
• 1 teaspoon chaat masala *
• 1 tablespoon coconut/rapadura sugar
• 1 teaspoon tamarind paste **
• ½ teaspoon crushed sea salt flakes

To Serve

• ¼ cup peanuts toasted and chopped
• Extra coriander leaves
• Lemon wedges