Recipe of the week

This versatile salad, inspired by chaat, the savory South Asian street snack, begins with seasoned chickpeas fried in oil, said Laura Russell in Milk Street magazine. “Feel free to swap tomatoes or mango for the cucumber, or use some of each for the most variety of color, texture and flavor.” Optional garnishes include plain yogurt and sliced jalapeños.

Crispy chickpea, cucumber, and mint salad

1 English cucumber, quartered lengthwise and cut crosswise into ¼-inch pieces • kosher salt and ground black pepper • 15½-oz can chickpeas, rinsed, drained, and patted dry • 2 tbsp cornstarch • ¼ cup neutral oil • 2 tsp curry powder • 1 tsp grated lemon zest, plus 2 tbsp lemon juice • 1 cup roughly chopped fresh mint or cilantro, or a combination

• In a colander set over a medium bowl, toss cucumber with 1 tsp salt. Let stand 15 minutes, tossing once or twice to encourage liquid to drain.

• Meanwhile, in a medium bowl, toss chickpeas with the cornstarch. Transfer to a fine-mesh strainer and shake to remove excess cornstarch. In a 10-inch skillet over medium-high, heat oil until shimmering. Add chickpeas and cook, stirring occasionally,

until golden brown and crisp, about 5 minutes. Add curry powder and cook, stirring, until fragrant, 30 to 60 seconds. Off heat, stir in ¼ tsp each salt and pepper. Transfer chickpeas to a paper towel–lined plate. • Discard liquid collected under cucumber, then wipe out bowl. Add cucumber to bowl, along with lemon zest and juice and mint; toss. Stir in chickpeas. Taste and season with salt and pepper. Serves 4 to 6.