Krishna.com needs your help. This project is maintained by donations, which have been reduced during the pandemic. Kindly consider supporting this very important service project. Click here to contribute.

Yamuna Devi's Spiced Chickpea Salad with Spinach

salad ing 1: salad ing 2:

chicccccypeas: yellow peppers:

Yamuna Devi's Spiced Chickpea Salad with Spinach

Yamuna Devi writes: "As an alternative to spinach, try red or green Swiss chard leaves - they are delicious. Because chard is not as tender as spinach, blanch or steam it for a minute or two before assembling the salad".

Soaking time: 8 hours or overnight,

Cooking time: about 2 hours,

Serves: 6.

1½ cups (290g) chickpeas, soaked in water 8 hours or overnight, then drained,

1 teaspoon black mustard seeds,

½ teaspoon celery seeds,

4 tablespoons lemon juice,

6 tablespoons olive or nut oil
Scant ½ teaspoon cayenne pepper or paprika,

¼ teaspoon yellow asafetida powder (hing),

2 tablespoons tomato paste,

2 tablespoons maple syrup or honey,

½ teaspoon salt,

¼ teaspoon freshly ground pepper,

1 large ripe tomato, diced,

1 small cucumber, peeled, halved, seeded and diced,

½ of a yellow bell pepper, seeded, and diced,

½ pound (230g) fresh spinach, washed, trimmed, coarsely chopped and patted dry

Place the chickpeas in a heavy saucepan with 4 cups (1 litre) of water and simmer over low heat for 1½-2 hours or just until tender. Keep an eye on the chickpeas during the last ½ hour to prevent them from overcooking. Drain and let cool.

Crush the mustard seeds and celery seeds with a mortar and pestle. Place them in a salad bowl with the lemon juice, oil, cayenne or paprika, asafetida, tomato paste, sweetener, salt and pepper, and beat with a fork or wire whisk until emulsified.

Add the chickpeas, tomato, cucumber and bell pepper. Gently toss, cover and chill for 2-4 hours. Thirty minutes before serving, remove the salad from the refrigerator. Add the spinach, toss, and bring back to room temperature.