Prep all the veggies if you haven’t already. Drain and rinse the chickpeas. Chop up the bell pepper, tomato, red onion, mango, green chili, and cilantro. If the corn still has the husk, shuck it.

To cook the corn, place the cobs directly on a medium-high gas flame on your stove. Use tongs to turn the corn every minute or so until it begins to blacken. Once it starts getting nicely charred, start flipping it every 10 to 15 seconds until most of the kernels have black spots. Let the corn cool for a few minutes, then use a knife to remove the kernels from the cob. If you’re using frozen corn, toast it in a skillet over medium-high heat until you start to see golden brown spots, about 4 to 6 minutes. Set aside to cool.

To make the dressing, mix all the dry ingredients in a small bowl and set aside. Don’t add the lime juice yet. We will do that later.

For the spiced oil, heat a small skillet over medium-low heat, and add the oil. Once the oil is hot, lower the heat to low, add the pepper flakes, stir, and turn off the heat. The pepper flakes will toast in the hot oil and infuse it with heat and a smoky flavor.

When ready to serve, add the chickpeas, chopped vegetables, corn, green chili, and cilantro to a large bowl. Sprinkle the dry dressing ingredients and add the lime juice and spiced oil. Toss everything thoroughly to coat. Serve immediately, or let the salad sit for up to an hour, so the flavors can meld. Serve with pita chips, indian papri/crackers or toasted pita bread.