Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak 200 grams of dried chickpeas overnight in 600 ml of water, then drain and cook in 800 ml of fresh water until tender, approximately 60-90 minutes, before draining completely and letting them cool.

2. 2

   Combine the cooled cooked chickpeas with 30 ml of fish sauce, 15 ml of fresh lime juice, 10 grams of finely grated palm sugar, 5 grams of red chili flakes, 5 grams of minced garlic, 3 grams of ground coriander, 3 grams of ground cumin, and 2 grams of turmeric powder in a bowl, stirring well to ensure all chickpeas are coated and allowing them to marinate for at least 30 minutes to cure and absorb flavors.

3. 3

   Spread the marinated chickpeas evenly on a baking sheet lined with paper towels to air dry for 15 minutes, then lightly toss them with 30 grams of rice flour, ensuring a thin, even coating.

4. 4

   Heat 250 ml of vegetable oil in a wok or deep skillet over medium-high heat until it reaches 170°C (340°F), then carefully fry the coated chickpeas in batches for 3-5 minutes until golden brown and crispy, removing them with a slotted spoon and transferring them to a paper towel-lined plate to drain excess oil.

5. 5

   Prepare the dressing by whisking together 30 ml of fresh lime juice, 15 ml of fish sauce, 15 grams of finely grated palm sugar, and 5 grams of finely minced bird's eye chilies in a small bowl until the sugar dissolves.

6. 6

   In a large mixing bowl, combine the crispy 'cured' chickpeas with 60 grams of thinly sliced shallots, 100 grams of halved cherry tomatoes, 80 grams of diced cucumber, 15 grams of fresh cilantro leaves, and 10 grams of fresh mint leaves.

7. 7

   Pour the prepared dressing over the chickpea mixture and gently toss everything together until well combined.