The first time I saw an Indian Chickpea Yogurt Salad I knew I would have to veganize it. There are cooling bites of cucumber mixed with hearty potatoes and chickpeas all held together with vegan yogurt and aromatic Indian spices. It’s wonderful to open up the fridge on a hot day and scoop some of this on your plate. It tastes great and cools you down too!
This recipe uses kala namak or Indian black salt. Calling it black salt is always confusing to me because the outside is black but what you buy is pink and powdery.
You can get it cheapest in an Indian market though you can easily order kala namak online too. What’s so special about it is that it really makes things taste like eggs. It has a higher sulfur content than regular salt and is amazing in scrambled tofu too. If you hated the taste of eggs you can leave it out.