Indian-Inspired Fennel, Chick Pea, and Cucumber Salad
Children grow fast, we all know that.
But to watch a picky eater transform into a fennel-crunching, masala-musing child is bewitching, and it really makes one wonder where the years went.
It also allows one to feel that her job as chief cook of the household has been validated.
Today I prepared the ever so comforting chicken noodle soup, though chickenless, for my ill 7-year-old. We have plenty of comfort foods in our repertoire such as indulgently creamy mac and cheese, simple and homey rajma and chaaval (kidney bean curry and rice), hearty khichri (lentil and rice porridge), fragrant harira (Moroccan spiced lentil + pasta stew), and perfectly grilled cheese sandwiches. But to save some time tonight I bought a pre-prepped kit for an herbed chicken noodle soup from Central Market.
Having received some fennel from Frieda’s Specialty Produce company (which you can find at Central Market), and staring at a bag of thawed chick peas in the fridge, my nagging motherly mind begged me to get protein in my vegetarian child tonight. (It’s always a struggle, but we seem to manage).
I decided to celebrate the warm weather here with a refreshing crunchy and cool salad to accompany the soup. Here’s the winning recipe, the judge being that girl formerly known as pickiest eater. She devoured 2 bowls of the salad, and sipped meager spoonfuls of her soup. Go figure.