The PPs, as a tribe, do not do ‘salad for lunch’. It is merely an accompaniment. Something to cleanse the palate while enjoying our mains of fish or meat. In my Aji’s house, a ‘salad’ usually meant khamang kakdi or a quick plate of tomato-cucumber slices.

However, in my adult years I’ve learnt to appreciate and even relish salads. Come summer, I find they are a great way to lighten the load on the digestive system and also save on some time in the over heated kitchen.

This week, you will find a trio of salads on the blog. They all make for a interesting addition to a meal and offer some variety from the usual cucumber/tomato combination or (heaven forbid!) ‘leaves’.

First up, is my favourite – a black chickpeas salad that can be served warm or cold.

Kaale chane or Black chickpeas salad

1. Kaale chane (Black chickpeas) salad

2. Carrot koshimbir

3. Cabbage and clementine koshimbir