This salad is good warm or cold, but I prefer it cold, after it’s had a chance to chill overnight. You can adjust the red pepper up or down according to your taste for spicy food. Garam masala blends differ, so you may want to start with 1/4 teaspoon and add more as needed.
2tablespoonsslivered almonds or toasted pine nuts(optional)
Heat a large, non-stick pot or wok over medium-high heat. Add the onion and cook, stirring, until it begins to brown. If necessary, add a splash of water or vegetable broth to prevent sticking, but not a lot. When it begins to brown, add the garlic and cumin seeds and stir for a minute. Reduce heat to medium, add the tomato and next 5 ingredients, and cook until the tomato softens and begins to break down.
Add a quarter cup of the chickpea cooking liquid (or vegetable broth), the chickpeas, and the brown rice. Stir well, and if the mixture seems dry, add a little more broth. Cover and cook on low for about 5 minutes.
Stir in the garam masala and remove from heat. Transfer to a large serving bowl and add parsley and mango. Season to taste with fresh lime juice and salt. Sprinkle with almonds or pine nuts.
Serve at room temperature or refrigerate and serve cold. Letting it chill overnight improves flavor.
Using almonds adds 12 calories and 1g of fat per serving.