Fava Bean Salad with Warm Fennel Dressing

SERVES 4

My 20-year-old daughter, Anoop, is currently doing her midterms at university. She is up until 3 a.m. studying, so I want to make sure her lunches are packed with healthy, delicious ingredients to help her through the day.

1 14 oz can of fava beans, rinsed and drained 1 14 oz can of chickpeas, rinsed and drained 1 avocado, cubed 1 red pepper, diced ¼ cup (loosely packed) cilantro leaves Zest and juice of one lemon Dressing 2 tbsp oil 1 tsp mustard seeds 1 tsp fennel seeds 1 tsp cumin seeds ½ tsp smoked paprika Salt and pepper, to taste In a skillet, cook spices in the oil for 10 to 15 seconds. Let it cool. As the dressing cools, mix all the salad ingredients in a large bowl. Add dressing and mix again.