Heat oil in a skillet. Add the ginger, onion, and chopped chili to the oil. Fry over medium heat until onions are soft (about 5 minutes.) Add the chickpeas and cook for an additional 5 minutes or so, until golden. Add the chili powder and garam masala and cook an additional 2-3 minutes, until fragrant. Remove from heat and add salt and pepper or additional spices as desired.

In a small bowl, combine the cucumber, chopped cilantro, and tomatoes. Toss with a good squeeze of lemon juice.

Divide the cucumber and tomato mixture between four plates and top with the chickpea mixture. Dollop each plate with a tablespoon of yogurt. Sprinkle pomegranate seeds over each salad.

Serve with naan or papadums on the side. Enjoy!