Scrumptious and summery chickpea salad
The Hindu
Discover a healthy and sustainable recipe from 'Future of Taste' cookbook linking food and biodiversity by CSE.
This healthy and sustainable recipe featuring boiled chickpeas and chickpea leaves is from the book ‘Future of taste’ by The New Delhi-based Centre for Science and Environment. It shows the links between the food we eat and biodiversity.
This recipe is an excerpt from the cookbook ‘Future of Taste’ by The New Delhi-based Centre for Science and Environment.
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