Directions:
Heat oil in a small sauté pan over medium heat.
Add garlic, ginger and jalapeno and cook until garlic is lightly golden.
Set aside until mixture is room temperature.
Whisk in tamarind paste and chaat masala.
Stir in onion.
Refrigerate until cold.
Toss chilled spice mixture to the chickpeas.
Add 2 tablespoons lime juice stirring to combine.
Season with salt and pepper.
Refrigerate for at least 1 hour.
Just before serving, add cucumber, tomato and cilantro.
Add remaining 1 tablespoon lime juice, if desired.
Serve chilled or at room temperature.