Recipe

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• 1 (14 oz) can chickpeas, drained
• 2 fresh peaches, skinned, pitted and sliced (or 3 tblsp. canned peach slices)
• 1 pinch garam masala
• salt
• 1 onion, finely sliced
• 1 tbsp sunflower oil
• 1/2 tsp fennel seed

• 1 Combine chickpeas and peaches in a mixing bowl.
• 2 Sprinkle in the spice powders and salt. Add onion. Mix gently and transfer to a serving bowl.
• 3 Heat the oil in a small skillet and fry the fennel seeds for 1 minute until they start to turn brown.
• 4 Pour oil along with the seeds into the salad.
• 5 Serve immediately.