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salad made with chili garlic chickpeas and crispy potatoes
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Chili Garlic Vinegar Chickpeas with Crispy Potato Strips

Chili garlic vinegar chickpeas, bold ginger garlic heat and a vinegar snap. Use them on crispy potatoes, stuff pitas, smash tacos, toss salads, or top papadam nachos. Make once, meals and snacks all week. (gluten-free, soy-free, nut-free)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Main, Main Course
Cuisine: Indian Fusion
Keyword: chili garlic vinegar chickpeas
Servings: 3
Author: Vegan Richa

Equipment

  • air fryer optional

Ingredients

For the Garlic Vinegar Chickpeas

  • 2 teaspoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 green chilies sliced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 15 ounce can chickpeas or 1 1/2 cups cooked or use other beans
  • 1 tablespoon white vinegar
  • 1/2 teaspoon Kashmiri chili powder
  • chopped cilantro for garnish

For the Potato Crisps

  • 3 russet potatoes scrubbed and sliced into thin strips slightly thicker than julienned
  • 2 teaspoons oil
  • 2 teaspoons cornstarch
  • salt and black pepper to taste
US Customary - Metric

Instructions

Make the chili garlic chickpeas.

  • Heat a skillet over medium heat, and add the oil. Check if the oil is hot enough by dropping in a few mustard seeds. If they don’t sizzle, it’s not ready. Once ready, add the mustard seeds and cumin seeds and let them cook for 10 to 30 seconds, until the mustard seeds start to pop and the cumin seeds change color.
  • Reduce the heat to low, and mix in the onion, ginger, garlic, green chili, a good pinch of the salt, and the black pepper. Cook this for about 3 minutes, until the mixture starts to turn golden. Then, add in the 1/2 cup water, the chickpeas, and the rest of the salt and mix in. Cover and let this cook for about 10 minutes, so the chickpeas can pick up the flavor, and most of the liquid dries out.
  • Then, mix in the Kashmiri chili powder and the white vinegar, and switch off the heat. You don’t want to fully cook out the vinegar, just remove that super fresh tang. Let it sit for a few minutes in the hot skillet, then taste and adjust the flavor. Add more salt or spice, if needed. Garnish with cilantro.

Meanwhile, make the potato crisps.

  • Chop the potatoes into thin strips. Soak them in cold water while you finish chopping. Wash them in the cold water to remove excess starch, then drain and put them on a paper towel to remove excess moisture. Transfer to a bowl, add the 2 teaspoons oil, and toss well to coat. Mix the salt, pepper, and cornstarch together in a small bowl, and sprinkle that over the potatoes, tossing to coat again.
  • Air fry at 370° F (188° C) for about 8 minutes, then stir and air fry for another 4 minutes or longer until crispy. Or bake at 375° F (191° C) for 15 minutes, stir, and bake for 8 to 10 more minutes, or longer, until crispy.

Serving Suggestions

  • Make a greens and chickpeas bowl. Add lettuce, spinach, or other greens, top with a good helping of the chickpeas, potato crisps, cilantro, and lime juice. The chickpeas have so much flavor that you don’t really need much else. Top with some of the whipped tofu (recipe in notes).
  • For papadum nachos. Cook papadums until crisp (or use tortilla chips), then top with chickpeas, chopped onion, tomato, cilantro, and a good squeeze of lime juice lime juice. Serve immediately, so the papadums don’t get soggy.
  • Make smashed tacos. Smash the chickpeas a little bit, add to tortillas, then fold and stick them closed. Brush with oil, then pan fry or bake using the directions from my ricotta tacos. You can add cheese inside to help the tortillas stick, especially if you’re baking. Serve with pico de gallo, whipped tofu (recipe in notes), and/or hot sauce.
  • For a stuffed pita. Warm a pita, open up the pocket, and spread on whipped tofu or hummus, then fill with lettuce, chickpeas, and potatoes. Then, top with onion, tomato, cucumber, or pickled onion (recipe in notes). It’s a fabulous burst of flavors and textures in your mouth!
  • Make Chili cheese fries- add the potato crisps to a plate. Top with the chickpeas, a dollop of the whipped tofu(recipe in notes) and chili crisp!
  • Make toast or plate. Smear whipped tofu, top with chickpeas, some hemp seeds or sprouts!

Notes

Chili garlic chickpeas are naturally gluten-free, soy-free, and nut-free.
For the whipped tofu: Add 14 ounces tofu, 1 teaspoon cumin, 5 mint leaves, 1/2 teaspoon salt, 2 tablespoons tahini, zest of 1 lime, 2 tablespoons lime juice, and 2 teaspoons maple syrup to a food processor, and process until completely smooth. You can add in more water by the tablespoon, if needed, to get it really whipped and creamy.
For the pickled onions: Slice up 1 cup of red onion rings, and add them to a bowl. Add in  1/2 of a minced green chili, 1/4 teaspoon salt, 1/4 teaspoon Kashmiri chili powder, 1 tablespoon lime juice, 1 tablespoon vinegar, and black pepper, to taste. Toss really well to coat with the spices. Let the onion rings sit. To make them more pickled, you can add more vinegar .

Nutrition

Calories: 479kcal | Carbohydrates: 84g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 518mg | Potassium: 1361mg | Fiber: 15g | Sugar: 10g | Vitamin A: 146IU | Vitamin C: 20mg | Calcium: 114mg | Iron: 6mg