Punjabi Chickpea Salad (Robert's Salad)

This salad is light, flavorful, and naturally low in fat — the only fat comes from the chickpeas, which contain about 12 grams per cup. It’s a fantastic option for anyone looking to enjoy a satisfying meal while maintaining a lighter diet. A friend of mine, Robert, enjoyed this salad regularly for both lunch and dinner (adding chicken in the evenings) and lost 30 pounds in just one month. While results may vary, it’s proof of how nourishing and versatile this dish can be. Most importantly, it’s simply delicious.

There is one catch. You have to make "burnt cumin seeds." I'm sure they have a more attractive name but I don't know it. This picture shows the difference between the untouched cumin seeds and the ones I have burnt. A cast iron pan would work best but make due with what you have. Heat the pan and add about 1/2 cup of cumin seeds. Allow the seeds to get very dark in colour while stirring them. When they are dark brown - black, slide them onto a cutting board. Using a rolling pin or wine bottle, begin rolling the seeds. Build them up into a little pile and gradually work your rolling pin up the hill. Continue doing this for a few minutes until about half the mixture is powder. Place in an airtight jar.

This is the other spice you need. It is called chat masala and is a mixture of Indian spices. You can find it in the international section of your grocery store, at an Indian shop or through Amazon.