One point of emphasis for those who'd like to try this recipe out - please grind the spice mix fresh. I saw the ingredients - mustard seeds, cumin and coriander seeds - dry roast and grind. The
lazy efficient cook in me said, "Wait, don't we have all those powders, why not just mix them up". The conscience spoke up. And I dutifully measured out the spices on to a hot kadai, roasted them for a bit and crushed them in the mortar pestle - the aromas that came up to my sensitive nose said - "well done girl! This was worth it". And then again, when we finally ate the salad, the fresh ground spices made ALL the difference!
Here's my adaptation of Chef Ottolenghi's recipe
150 grams dried chick peas, soaked overnight in water with a pinch of baking soda
1 tbsp olive oil
1 large onion, finely minced
1 tsp mustard seeds
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds (my addition)
This was clearly on of the top salads we have eaten and I'm sure to be making this several times while the mango season lasts!