This is one more Indian recipe that is easily passed off as a salad.
I love how the chickpeas work here equally well with a variety of fruits – I sometimes add mango, or peach when it is in season, and tonight I added finely chopped orange segments.
We had this sundal for dinner tonight with tomato-pumpkin-broccoli soup and some nice multi cereal bread from the boulangerie.
Chickpeas Salad or Chickpeas Sundal
1 can of chickpeas, drained well
3-4 tablespoons of freshly grated coconut
1 mandarin orange, peeled and divided in to its’ segments(or 1 peach, peeled and diced fine, or an equivalent amount of diced mango)
1 large sprig of curry leaves
1 teaspoon of freshly grated ginger
1/2 a teaspoon of mustard seeds
salt to taste
Indira thought tonight, at first glance, that the fruit in the salad was pineapple. Which has given me the idea to try it with that fruit the next time.