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Author Notes: This is a South Indian inspired salad made with chickpeas, coconut, crunchy veggies and a curry leaf and lemon vinaigrette. —Chitra Agrawal
- 1 cup chickpeas
- 1/3 cup shredded coconut
- 1 red bell pepper, medium chop
- 1/4 red onion, half circles
- 1/2 pound string beans
- 1 tablespoon oil
- 1 pinch hing (asafetida)
- 1/2 teaspoon black mustard seeds
- 4 curry leaves
- 1/2 lemon, juice of
- Blanch the string beans in boiling water so they are still bright green and have crunch to them.
- Pour them into a bowl of ice water so they don't cook further.
- Wash the chickpeas thoroughly until water is clear.
- Place the chickpeas in a bowl with the string beans, red bell pepper, onions and coconut.
- In a very small pan, heat oil under medium heat. Put in hing and mustard seeds and cover.
- When the mustard seeds start to sputter, turn the heat down a little and put in chili and curry leaves and mix. Cook for about 30 seconds.
- Turn off heat and pour over chickpeas and vegetables.
- Add lemon juice, coconut and cilantro and mix. You can add salt to your taste.
- This recipe was entered in the contest for Your Best Picnic Recipe
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