CHICKPEA, PAPAD & COCONUT SALAD WITH TAMARIND-LIME DRESSING - Cuisine Magazine - From New Zealand to
Tamarind brings not only sourness but also sweetness to this crunchy salad. I like to buy the solid blocks of tamarind paste found at Asian supermarkets, tear o
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.
Ingredients
- FOR THE TAMARIND-LIME DRESSING
- 2 tablespoons tamarind puree
- 2 tablespoons pure maple syrup
- 2 cloves garlic, crushed
- ½ teaspoon fennel seeds, lightly toasted and finely ground
- 2 tablespoons lime juice
- 4 tablespoons olive oil
- pinch dried chilli flakes
- FOR THE SALAD
- 2 x 400g cans chickpeas, rinsed and drained well
- ½ medium red onion, finely sliced
- large handful (approx 1 packed cupful) coriander leaves and tender stems, roughly chopped
- ½ cup lightly toasted coconut chips
- ½ cup lightly toasted cashews, roughly chopped
- ready-to-eat mini papad (pappadums), roughly crushed (I used about half of a 75g packet)
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