Chickpea Summer Salad – Jenny Schwartz
By the end of summer I’m often bored by the same old salads and start wishing for winter warmers. A curried chickpea salad is the perfect compromise. Enjoy!
~ ~ ~
1 can of chickpeas
1 small can of pineapple pieces
½ cup of coconut milk
¼ onion, finely chopped
1 stick of celery, chopped
1 teaspoon finely chopped fresh ginger
1 handful coconut flakes
½ or 1 teaspoon curry powder
Salt to taste
This is one of those recipes that is instantly tweaked to suit your tastes—or your family’s J You can definitely add chillies, for instance, or cherry tomatoes. The aim is to have a salad with all the flavour of a curry, but fresh and zingy.
Drain the can of chickpeas. I also rinse them in a colander under the tap. Put them in a bowl with the tomato, onion, celery and ginger. Whisk the curry powder into the coconut milk, add about 4 teaspoons of juice from the canned pineapple. Drain the tin of pineapple and add the pineapple chunks to the salad. Pour over the coconut milk dressing. Season to taste. Toss.
Refrigerate three or so hours, tossing a couple of times, so the flavours mingle and the salad is chilled. Just before serving, add the coconut flakes; that way they’ll keep their crunch.
Saul knows he crossed the line when he claimed a surprise engagement with Grace. But her hysterical denial – and the way she’s avoided him ever since – has made things awkward, but it can all be worked out. The Australia Day long weekend down at her family’s beach house is the perfect time to show everyone that they’re friends, with not a broken heart between them. But can a fake engagement become life-changingly real?
10,000 word short holiday romance
~ ~ ~