Chickpea Fruit Salad

Curt and Sarah visited from Regina. I didn't have time for grocery shopping so I made this salad with things we had on hand. The leftovers a few days later were still good.

1 clove garlic, peeled

½ inch piece of ginger, peeled

½ tsp salt

1 tsp each cumin and chilli powder

2 tbsp lemon juice
2 tbsp white wine vinegar
1/3 cup olive or canola oil
2 peaches
2 apples
2 cups cooked chickpeas
5 green onions, thinly sliced
½ cup fresh coriander, finely chopped

Smash together the garlic and ginger with the salt, cumin and chilli powder until it forms a fragrant pulp. Stir in the lemon juice and white wine vinegar. Drizzle in the oil, whisking until emulsified.

Peel and pit the peaches and apples. Dice them to the size of a chickpea. Mix the fruit in a bowl together with the chickpeas and green onion. Gently blend in the dressing. Cover and marinate at room temperature for 1-2 hours. Just before serving, stir in the fresh coriander.