Ingredients

• 2 tbsp - white chickpeas (Kabuli channa or garbanzo), soaked overnight
• 1 - large avocado, peeled, de-seeded, diced
• 2 - firm ripe tomato, chopped
• 2 - medium capsicums
• 2 tbsp - coriander leaves finely chopped
• 1/4 tsp - garlic, grated
• 1/4 tsp - ginger, grated
• 1 - lemon juice, extracted
• 1 tsp - white vinegar
• 1/2 tsp - sugar powdered
• 1/2 tsp - pepper freshly powdered
• salt to taste

How to Make Avocado Tricolour Salad

• Pressure cook peas (approx. 4 whistles) till tender but not mushy. Drain, keep aside.
• Char skins of capsicums by roasting over a direct flame, holding with a fork inserted.
• Place immediately in a clean plastic bag, twist mouth closed, for 2-3 minutes.
• Remove and wash off burnt skin under running water.
• De-seed, chop into pieces.
• Mix peas, tomato, avocado and capsicum in a large glass bowl.
• Chill till required.
• Blend all other ingredients, with a fork in a small bowl.
• Pour over veggies, toss lightly, serve chilled.