Ingredients:
1 can Garbanzo beans
1 Avocado
1 cup Pomegranate
5 Curry leaves
Cumin powder
Cilantro 
​Mint leaves
Lime juice
​Himalayan pink salt
Extra virgin olive oil (EVOO)

Total cooking time:
30 mins

Recipe:

1. Boil the pre-soaked chickpeas with a sprinkle of salt, dash of cumin powder, and some drops of EVOO in a medium-sized pot over high heat
2. Once boiled cool in the fridge
3. Peel the avocado and make small dices, keep separately cold in the fridge
4. Peel the pomegranate and keep in the fridge
5. Warm olive oil in a small pan over low heat and add curry leaves, cook until crispy by slowly increasing heat
6. Blend oil and curry leaves with some cilantro and mint, strain until you have a green oil
7. In a salad mixing bowl, add the chickpeas seasoned with salt and cumin powder, some lime juice, green oil and diced avocado, mix gently until the green oil coats the entire chaat
   
8. Plate with extra cilantro leaves