Banana Flower & Chickpea Salad Bowl

A vibrant and nutritious salad featuring tender banana flower petals combined with protein-rich chickpeas, fresh herbs, and a tangy lemon dressing. This recipe celebrates Nutrition Month's theme of Nutrition For All by offering a wholesome, plant-based meal packed with fiber and essential nutrients.

Steps

1. Rinse the banana flower thoroughly and soak the sliced petals in water with a pinch of salt and turmeric for 10 minutes to remove any bitterness. 2. Drain and gently squeeze out excess water from the banana flower slices. 3. Blanch the banana flower in boiling water for 2 minutes, then immediately transfer to cold water to retain crunchiness. Drain well. 4. In a mixing bowl, combine the blanched banana flower, cooked chickpeas, diced tomato, cucumber, green chili, and coriander. 5. In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. 6. Pour the dressing over the salad and toss gently to combine. 7. Sprinkle grated coconut over the top if using. 8. Serve fresh as a light, nutritious meal.

100g banana flower (cleaned and thinly sliced) 1/2 cup cooked chickpeas 1 small tomato, diced 1/4 cucumber, diced 1 small green chili, finely chopped (optional) 1 tbsp fresh coriander, chopped 1 tbsp lemon juice 1 tsp olive oil Salt to taste Freshly ground black pepper to taste 1 tbsp grated coconut (optional)