Wildfire Chaat - Indian Chickpea Salad With Mint Chutney

• Mint chutney
• 25 large mint leaves, roughly chopped
• 1 bunch cilantro leaves and young stems, roughly chopped
• 1 lime, juiced
• 1 tablespoon chaat masala (found in Indian grocery stores)
• 3 tablespoons agave nectar
• 2 tablespoons water
• "Wildfire" chaat - Indian chickpea salad
• 5 ears of corn, husks and silk removed
• 4 cups garbanzo beans (about 2 cans)
• 1 English cucumber, small diced
• 1 orange pepper, small diced
• 1/2 large red onion, small diced
• 2 ripe Ataulfo mangoes, small diced
• 2 ripe tomatoes, seeded and small diced
• 1 cup roasted peanuts
• 1 lime, juiced
• 2 tablespoons chaat masala (found in Indian grocery stores)

1. Blend everything together until it is smooth. Done!
2. Let's char the corn first! Heat a skillet on medium high heat and place the ears of corn on it. Keep rotating them until you get a nice char on all sides. Set aside. When they are cool enough to handle, slice the kernels off and place them in a big bowl.
3. Add the rest of the ingredients in the big bowl and mix well. The "wildfire" chaat is now ready! Drizzle generously with the mint chutney and dig in right away!

chutney, mint, cilantro, lime, chaat masala, nectar, water, chickpea salad, corn, garbanzo beans, cucumber, orange pepper, red onion, ataulfo mangoes, tomatoes, peanuts, lime, chaat masala

Taken from food52.com/recipes/18150-wildfire-chaat-indian-chickpea-salad-with-mint-chutney (may not work)