By Alice Hart
The contrasting toppings of this spiced, Indian-style salad sing with crisp pomegranate seeds and luscious yoghurt. Texture is just as important as wonderful flavour and vibrant colour in this dish.
Sauté the onion, ginger and chilli in the oil for 5 minutes until the onion is soft. Add the chickpeas and cook for a further 5 minutes until golden. Now add the chilli powder and garam masala and cook for 2 minutes more. Remove from the heat, season well and set aside to cool.
Mix the cucumber, tomatoes, lemon juice and the chopped coriander in a mixing bowl. Divide among four plates a