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)
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 off a chunk and soak it in boiling water before passing it through a sieve to remove the seeds. You’ll get better flavour this way, but the more readily available (and easier!) tamarind puree can be used instead, I won’t tell. Make sure you mix and dress this salad right before you plan to eat, otherwise you risk the crunchy bits going soggy.

Instructions

1.TO MAKE THE TAMARIND-LIME DRESSING
2.Combine the tamarind puree, maple syrup, garlic, fennel seeds and lime juice in a bowl.
3.Whisk in the olive oil and season with salt, pepper and chilli flakes.
4.Any leftover dressing will store in a glass jar in the fridge for up to 4 days.
5.TO MAKE THE SALAD
6.Combine the drained chickpeas, sliced onion and coriander in a bowl and mix well.
7.Add coconut chips, cashews and crushed papad and enough dressing to coat.
8.Mix, taste, add more salt if needed and serve immediately.

Recipes, food styling & photography Emma Galloway

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