“from Monisha Bharadwaj. Posting for ZWT8- India”
READY IN:
30mins
SERVES:
4
YIELD:
4 salads
UNITS:
US

Ingredients Nutrition

  • 1 (14 ounce) can chickpeas, drained
  • 2 fresh peaches, skinned, pitted and sliced (or 3 Tblsp. canned peach slices)
  • 1 pinch garam masala
  • salt
  • 1 onion, finely sliced
  • 1 tablespoon sunflower oil
  • 12 teaspoon fennel seed

Directions

  1. Combine chickpeas and peaches in a mixing bowl.
  2. Sprinkle in the spice powders and salt. Add onion. Mix gently and transfer to a serving bowl.
  3. Heat the oil in a small skillet and fry the fennel seeds for 1 minute until they start to turn brown.
  4. Pour oil along with the seeds into the salad.
  5. Serve immediately.

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