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before serving. Store in an airtight jar. Relish will keep at room temperature for up to 3 days. For best results, store in refrigerator for up to 2 weeks.

NUTRITION INFORMATION PER SERVING:

Calories: 2; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 1 g; Protein: 0 g; Fiber: 0 g;

Sodium: 49 mg

GF, LF

Chickpea Salad

Kabuli Chana Salad

PREP : 10 minutes

COOK : 0 minutes

MAKES : 4 servings

SERVING SIZE : ½ cup

Crunchy cucumbers add a nice crunch to soft chickpeas. I sometimes make this salad just for myself when I’m busy writing, for it’s easy and nourishing. Serve this on cup-shaped lettuce leaves or any lettuce leaves for a gourmet appeal.

1 (16-ounce) can chickpeas

1 cup cucumbers, chopped into ¼-inch

pieces

¼ cup onion, finely chopped

½ cup green bell pepper, finely chopped

2 tablespoons cilantro, finely chopped

2 tablespoons lemon or lime juice

½ teaspoon salt

½ teaspoon roasted cumin powder

(page 25)

¼ teaspoon black pepper

1 teaspoon sugar

¼ teaspoon cayenne pepper, optional

1½ cups cherry tomatoes, halved

Cup-shaped lettuce leaves such as buttercup

or any lettuce leaves

Cilantro sprigs, for garnish, optional

1. Drain and rinse chickpeas. In a medium bowl, combine drained chickpeas, cucumbers, onion, bell pepper, and cilantro. Add the lemon juice, salt, cumin powder, black pepper, sugar, and cayenne pepper, if using. Toss well. Marinate for about 20 minutes.

2. Toss in the tomato halves.

3. Place 2 to 3 lettuce leaves on 4 small serving plates. Scoop in the chickpea mixture and garnish with cilantro sprigs, if desired.

NUTRITION INFORMATION PER SERVING:

Calories: 158; Total Fat: 2 g (Saturated Fat: 0 g);

Carbohydrate: 28 g; Protein: 8 g; Fiber: 8 g;

Sodium: 472 mg

GF, LF

Sprouted Mung Salad

Ankurit Mung Salad

PREP : 15 minutes

COOK : 10 minutes

MAKES : 8 servings

SERVING SIZE: ¾ cup

When my sister-in-law was visiting from India, she noticed that I had frozen sprouted mung beans in my freezer and a pomegranate in my fruit bowl, so she asked if she could make a salad. It was an instant hit, and I always think of her when I make this dish.

1 cup sprouted mung beans (page 26)

1 cup water, divided

1 cup fresh or frozen corn

¼ cup onion, finely chopped

¼ cup cilantro, finely chopped

½ cup green bell pepper, finely chopped

1 cup tomatoes, chopped into ¼-inch pieces

1 cup apple, finely chopped

¼ cup pomegranate seeds

¾ teaspoon salt

1 teaspoon roasted cumin powder (page 25)

¼ - ½ teaspoon cayenne pepper

3-4 tablespoons lemon or lime juice

¼ cup roasted Spanish peanuts

1. In a small pan, boil the sprouted mung beans with ½ cup water. Simmer for 3 to 4 minutes until slightly soft. Drain and cool the beans for a few minutes.

2. In a separate small pan, boil the corn with ½ cup water. Simmer for 5 to 6 minutes, until corn is cooked. Drain and cool the corn for a few minutes.

3. In a medium bowl, mix the cooked sprouts and corn. Add the chopped onion, cilantro, bell pepper, tomatoes, apples, and pomegranate seeds. Toss well to combine all ingredients.

4. Sprinkle mixture with the salt, cumin powder, and cayenne pepper. Stir in the lemon juice. Garnish with peanuts just before serving.

TIP: This salad has a lot of ingredients; feel free to substitute or delete if you don’t have something on hand.

NUTRITION INFORMATION PER SERVING:

Calories: 107; Total Fat: 3 g (Saturated Fat: 0.5 g); Carbohydrate: 17 g; Protein: 5 g; Fiber: 3 g;

Sodium: 245 mg

GF

Beet-Kohlrabi Salad

Chukunder-Ganth Gobhi Salad

PREP : 10 minutes

COOK: 10 minutes

MARINATE : 1 hour

MAKES: 4 servings

SERVING SIZE: ½ cup

Crunchy, sweet, and sour, this salad is colorful, interesting, and refreshing. I love making this salad in the summer when beets and kohlrabi are fresh at the farmers’ market. Serve it as a side dish or on a bed of lettuce.

2-3 beets (8 ounces)

½ cup kohlrabi, peeled and diced into ¼-inch

pieces

1 cup cucumber, cut into ¼-inch dice

DRESSING

1 tablespoon distilled vinegar

1 tablespoon olive or canola