Spiced Chickpea and Pineapple Salad

chilliandmint.com

Brandy Pattillo

2 tbsp vegetable oil

1 tsp black mustard seeds

1 tsp chilli flakes

2 stems of curry leaves, leaves removed and finely sliced

1 large whole pineapple, skin removed and cut into small bite sized cubes

2x400g tins/jars of chickpeas, strained

½ tsp salt (or to taste)

2 limes, zest and juice

2 tbsp freshly grated coconut

generous pinch of chaat masala

handful of fresh coriander to scatter on top

Directions at chilliandmint.com

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