3cupscooked chickpeas or 2 cans15 ounces, or 425 g each, rinsed and drained
1large potatocooked and diced (peeled if not organic)
1large cucumberdiced (peeled if waxed)
1/2small onionminced (optional)
For the dressing:
1cupunsweetened soy yogurt*use So Delicious plain coconut yogurt to make soy-free
Juice of 1/2 lime
1 1/2 to 2 1/2teaspoonskala namak
use less if you are on a low sodium diet, but kala namak is less salty than most salts - also do not use this much if subbing regular salt!
1 1/2teaspoonsground cumin
1teaspoongarlic powder or 1 clove garlicminced
1/2 to 1 1/2teaspoonscayenne or other spicy chili powder
Chopped cilantrofor serving
In a large bowl, combine the beans, potato, cucumber, and onion.
To make the dressing, combine all the ingredients in a small bowl.
Taste and adjust the seasonings as needed.
Add the dressing to the veggies and mix until thoroughly combined.
Serve topped with cilantro.
Substitute just about any cooked beans that you have in the fridge, though kidneys and chickpeas tend to keep their shape the best. Add shredded or chopped carrots, summer squash, or even a few spicy radish slices to make it a dish all your own.