Delicious, spicy and fast, my Tandoori Chickpea Salad makes a perfect healthy lunch when you’re in a rush. It’s easily made into a bigger meal by serving it on quinoa, couscous, or rice with chopped fresh spinach used in addition to the red pepper and tomatoes. Just remember that tandoori is a spice blend and recipes vary, so make sure you have a good quality tandoori that you like. You can also experiment with other spice blends such as masala or harissa. Enjoy!
Quick Tandoori Chickpea Salad
Serves two as a meal.
Ingredients:
1 can chickpeas, drained and rinsed
150g plain yogurt (or approx. one individual sized pot)
1 – 2 tbl tandoori spice
1 tbl lemon juice
1 tsp (heaping) fresh minced/chopped garlic
crack of salt (optional)
4-5 cups of baby spinach or fresh mixed greens (rocket, lettuce, spinach, etc.)
1 cup sliced red pepper (approx. 1/2 large pepper)
1 cup sliced baby rosa tomatoes
1/4 cup fresh coriander
1/3 cup fresh sprouts (optional)
Directions:
In a bowl, mix together yogurt, lemon juice, garlic. Stir in tandoori spice mix, starting with 1 tablespoon and adding until desired spiciness (I use 2 tablespoons). Add salt, if using.
Add chickpeas to yogurt mixture and stir, ensuring chickpeas are thoroughly coated. Set aside.
Ensure all chickpeas are coated with the tandoori yogurt mixture.
Wash all vegetables. Thinly slice red pepper and cut baby tomatoes in half. Remove any long stems from coriander. If necessary, tear greens into bite sized pieces and/or remove any long stems from baby spinach.
Washed, chopped and ready.
To serve: Divide the greens between two bowls. Divide half of the red pepper, tomatoes, coriander, and sprouts (if using) between the two bowls. Spoon half of the chickpea mixture in the centre of each salad. Split the remaining red pepper, tomato and coriander between the two bowls. Sprinkle with remaining fresh sprouts and garnish with sprig of coriander. Serve immediately.
Before tandoori chickpea mixture.
Fully assembled tandoori chickpea salad.
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