Chickpea Chaat Masala Salad

I have been obsessing about making this for about 2 weeks now after seeing it here

Though it didn't quite turn out like the original picture because I think I didn't quite fry it long enough, the flavours and textures were interesting enough to make me want to try this again some time soon and also experiment with the spice mix on some other ingredients.

This is really best served very cold on its own or with hot rice or a nice piece of garlic naan. Oh ya, I did the taste test on my Indian colleague and got a two thumbs up :D

Chickpea Chaat Salad with Banana and Pomegranate
Serves: 4
Source: adapted from 1000 Indian Recipes by Neelam Batra
Notes: To make this dish you'll need to track down one specialty ingredient, the chaat masala. You should have no trouble finding it boxed alongside other spice mixes in Indian grocery stores, but if you can't you can try your hand at making it yourself (assuming, of course, you can track down the spices you need). Other uses for this delicious salty-sour-pungent powder include sprinkling on pakoras, roasted potatoes and even nuts.

2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon peeled minced fresh ginger
2-4 fresh green chilies, minced
1 tablespoon ground coriander
2 teaspoons chaat masala (see note above)
1/2 cup (125ml) cilantro/fresh coriander, finely chopped
2 14-oz (400g) cans chickpeas, drained
1/2 cup (125ml) water
1 heaping tablespoon tamarind concentrate (available at Indian or Asian shops, as well as many supermarkets)
1 small English cucumber, peeled, seeded and diced
5 scallions/spring onions, white and pale green parts sliced
1 large ripe banana, peeled and diced
1/2 cup (125ml) fresh pomegranate seeds

Heat the oil in a large nonstick skillet over medium-high heat, then stir in the garlic, ginger and green chilies, stirring until fragrant and golden, about 30 seconds.
Add the ground coriander, 1 1/2 teaspoons of the chaat masala, half the cilantro, and stir about 30 seconds more.
Add the chickpeas, water and tamarind, and cook, stirring as necessary, until the chickpeas are tender and all the juices evaporate, about 5-7 minutes. Transfer to a bowl and let cool.
When completely cool, stir in the cucumber, remaining fresh cilantro, scallions, banana, and remaining chaat masala. Sprinkle with the pomegranate seeds just before serving. Best served cold or at room temperature.

(From The Traveler's Lunchbox)