1. Put the chickpeas in a sieve, rinse under cold water, then leave to drain while you make the salad. In a bowl, mix the mango, tomatoes, cucumber, corn, mint, coriander, onion and half the chilli. Dress with half the lemon juice, the sugar, olive oil and Shemin’s Garam Masala, then chill.
2. Dry the chickpeas in kitchen roll (if wet, they will spit when fried). Put a wok on a high heat and add the oil. Once smoking hot, stir-fry the chickpeas for seven to eight minutes, until golden and crispy all over – be warned: if you don’t keep stirring, they are prone to popping and leaping out of the pan. Turn off the heat, and use a slotted spoon to transfer the chickpeas to a plate lined with kitchen paper, to drain.
3. Season the chickpeas with sea salt and toss into the salad just before serving. Taste and adjust with more salt, chilli and lemon juice, as required to brighten the flavours. This salad is wonderful with barbecues and grills and also great with some flatbread.