Salad of spiced chickpeas and celeriac

Ingredients

• Salad
• 350 gm chickpeas, soaked overnight in cold water and drained (1¾ cups)
• ¼ tsp asafoetida (optional)
• 4 small celeriac, peeled
• 1 tbsp sambal (see note)
• 1 tbsp hulled tahini
• 120 ml `Ubiquitous dressing’ (see below)
• Salsa
• 1 small Spanish onion
• 3 Roma tomatoes, peeled and seeds removed
• 1 long red chilli, seeds removed
• ½ bunch coriander leaves, finely shredded
• Hummus
• 250 gm chickpeas, soaked overnight in cold water and drained
• 125 gm hulled tahini
• 10 gm garlic (2-3 cloves)
• To taste: 25 ml lemon juice
• To taste: fish sauce
• To taste: tamarind water
• Ubiquitous dressing
• 12 white peppercorns, roasted
• 2 coriander roots
• 6 cloves garlic
• 2 long red chillies, seeds removed
• 50 gm light palm sugar
• To taste: juice of 3 limes and 1 tbsp fish sauce