Saturday, April 13, 2013
Indian Style Chopped Salad
Last Thanksgiving, we went to my mother in law's new house in Myrtle Beach. My mother in law was happy to let me cook dinner, so while the family went out to watch my husband run the turkey trot 10k, I stayed home and cooked. Since it was just 6 of us, and we don't eat turkey, I opted for a nontraditional menu with lots of indian flavors, since we LOVE indian food.
Chopped salads are not difficult to make, but they do take a good bit of chopping. This recipe also involves roasting the chick peas and making the dressing, so it can be a bit time consuming, but totally worth the effort. The key is to make sure everything is chopped up nice and small.
Whizz all ingredients in a blender or food processor until they are dressing consistency.
Drain and rinse chick peas. I like to slip the skins off the chick peas in my colander, but it's not strictly necessary.
Mix the chick peas, oil, and curry powder in a bowl and toss to combine.
Roast chick peas until they dark and starting to get dry. Somewhere between 15 and 25 minutes.
Chop bell pepper and green beans into 1 centimeter cubes.
Chop spinach and cilantro into bite size pieces, or maybe a bit smaller.
Combine all the salad ingredients including the roasted chick peas and serve alongside the dressing.
Enjoy!
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Chopped salads are not difficult to make, but they do take a good bit of chopping. This recipe also involves roasting the chick peas and making the dressing, so it can be a bit time consuming, but totally worth the effort. The key is to make sure everything is chopped up nice and small.
Indian Style Chopped Salad
Dressing:
- 1/2 cup plain yogurt
- 1 bunch fresh cilantro, divided
- 1/4 cup fresh mint
- juice of 1 lime
- 1 garlic clove
- 1 teaspoon cumin
- salt & pepper, to taste
Roasted Chick Peas:
- 1 14 ounce can chick peas
- 1 tablespoon curry powder
- 2 tablespoons olive oil
- Preheat your oven to 400 degrees.
Drain and rinse chick peas. I like to slip the skins off the chick peas in my colander, but it's not strictly necessary.
Mix the chick peas, oil, and curry powder in a bowl and toss to combine.
Roast chick peas until they dark and starting to get dry. Somewhere between 15 and 25 minutes.
Salad
- 1 yellow or orange bell pepper
- 1 cup green beans, steamed in the microwave
- 4 cups spinach
- 1/4 cup fresh cilantro
- 1/2 cup slivered almonds
- 1 pint grape tomatoes
- Roasted chick peas
Chop bell pepper and green beans into 1 centimeter cubes.
Chop spinach and cilantro into bite size pieces, or maybe a bit smaller.
Combine all the salad ingredients including the roasted chick peas and serve alongside the dressing.
Enjoy!
Welcome!
Welcome to Umple Corner! I'm glad you're here.
I'm Connie. I'm a vegequarium (vegetarian + fish) cook who lives in a near suburb of Pittsburgh with my husband, son, and dog. I love my hometown, tasty food, and craft brews.
I work in the technology field for my day job, which can have pretty long hours. I've spent a while figuring out how to make the best use of my weekend time: recipes to get dinner on the table fast with some in-advance prep, crafts and DIYs I can complete in a weekend, and some recipes and projects that take a while, but are really worth the extra time for Sunday dinner.
Read more >>
I'm Connie. I'm a vegequarium (vegetarian + fish) cook who lives in a near suburb of Pittsburgh with my husband, son, and dog. I love my hometown, tasty food, and craft brews.
I work in the technology field for my day job, which can have pretty long hours. I've spent a while figuring out how to make the best use of my weekend time: recipes to get dinner on the table fast with some in-advance prep, crafts and DIYs I can complete in a weekend, and some recipes and projects that take a while, but are really worth the extra time for Sunday dinner.
I hope you stick around and find some recipes and ideas to make your day to day life a little easier, tastier and fun.
Thanks for stopping by!
Thanks for stopping by!
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