The Mumbai-to-Kyoto Tamarind-Lime Soba & Blistered Chickpea Salad Bowl

Instructions

1. 1

   Bring a large pot of water to a rolling boil. Meanwhile, step up to your cutting board—which we all know is our departure gate to flavor town!—and prep your crisp veg. Julienne 1 medium cucumber and grab massive handfuls of herbs, roughly chopping 1 cup fresh cilantro and tearing 1 cup fresh mint leaves.

   5 min

   Tip: Tearing mint rather than chopping prevents it from bruising and turning black.

2. 2

   Grab your trusty mason jar. Add 1 tbsp tamarind paste, 3 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp maple syrup, and 0.5 tsp crushed red pepper flakes. Seal it tight and shake it like you are trying to drown out the sound of your kids arguing over the iPad. Boom—instant global dressing.

   2 min

   Tip: If your tamarind paste is super thick, add a tiny splash of warm water to help it emulsify.

3. 3

   Heat a skillet over medium-high heat. Toss your thoroughly dried 15 oz canned chickpeas into the hot skillet with 1 tbsp olive oil, 1 tsp ground cumin, and 0.5 tsp smoked paprika. Blister and crisp them up, shaking the pan occasionally, until they are golden, aromatic, and crunchy.

   8 min

   Tip: Moisture is the enemy of crispiness! Patting the chickpeas dry with a paper towel is a non-negotiable step.

4. 4

   Drop 8 oz soba noodles into your boiling water. Cook according to package instructions, which usually takes about 4 minutes. Do not walk away; they cook fast!

   4 min

   Tip: Stir immediately after dropping them in to prevent clumping.

5. 5

   Drain the noodles and immediately plunge them into a large bowl of ice water. This cold-soaking technique is my ultimate summer hack—it completely halts the cooking process, washes away excess starch, and gives the soba that perfect, chewy, refreshing bounce! Drain them really well after they chill.

   2 min

   Tip: Swish the noodles around in the ice water with your hands to mimic the way Japanese chefs wash soba.

6. 6

   In a massive mixing bowl, throw in the cold-soaked noodles, the prepped cucumber, cilantro, and mint. Pour that gorgeous, vibrant tamarind-lime dressing over the top and toss aggressively until every single strand is dripping with flavor.

   3 min

   Tip: Tongs are your best friend here for pulling the noodles up and integrating the herbs evenly.

7. 7

   Portion the glorious noodle salad into bowls and crown with those hot, crispy spiced chickpeas. Instant passport stamp, right in your kitchen!

   1 min

   Tip: Eat immediately for the best contrast between the cold noodles and hot, crispy chickpeas.