Indian Chickpea Yogurt Salad

cooked chickpeas or 2 cans (15 ounces, or 425 g each), rinsed and drained

large potato, cooked and diced (peeled if not organic)

large cucumber, diced (peeled if waxed)

small onion, minced (optional)

unsweetened soy yogurt (*use So Delicious plain coconut yogurt to make soy-free)

Juice of 1/2 lime

to 2 1/2 teaspoons kala namak

(use less if you are on a low sodium diet, but kala namak is less salty than most salts - also do not use this much if subbing regular salt!)

ground cumin

garlic powder or 1 clove garlic, minced

to 1 1/2 teaspoons cayenne or other spicy chili powder

coriander

Chopped cilantro, for serving