CHICKPEA SALAD

“People aren't either wicked or noble. They're like chef's salads, with good things and bad things chopped and mixed together in a vinaigrette of confusion and conflict.”

― Lemony Snicket, The Grim Grotto

It's the end of November and the middle of party season in Delhi. If you're regretting all those kaybob rolls and malai tikkas here is an easy recipe for redemption.

Also, I am so tired of salad recipes asking me to go buy all kinds of insane leaves that someone has flown down from another part of the planet! Who ever has that kind of stuff on hand?! Nobody as poor or disorganized as me for sure... Additional points to this recipe for using stuff most Indian kitchens will have available.

What you’ll need:

2 cups chickpeas (boiled but make sure they’re cold for the salad)

2 cups spinach (cut very small)
1 small onion (sliced thin)
¾ cup cilantro (chopped small)

For the dressing:

2 tbsp lime juice

2 tbsp mustard
2 tbsp olive oil
2 tsp garlic
½ tsp sugar
½ tsp salt
½ tsp pepper

How to:

1. Slice up your spinach and cilantro as small as you can. Cut up the little onion into thin circles. Mix together with chickpeas in your salad bowl.

2. Mix together all your dressing ingredients nicely. Pour on top of your chick pea mix and mix again.

Note: I feel like I’ve said this before but as long as your hands are washed don’t be shy about using your hands. Unless you’re the kind of tosser who owns a salad tosser this is the best way to do it. Having said that to the tossers who own tossers – I want to be like you.

3. Chill in the fridge for a few minutes before serving.