Indian Salad with Tandoori Chickpeas

Indian salad with tandoori roasted chickpeas, spiced tomato – cucumber salsa, topped with toasted cashews, coconut yogurt & lime.

This Indian tandoori  salad was one of the most popular salad recipes on my other blog page, so I’m re-sharing the recipe on my new website.

A hearty and tasty salad packed with Indian flavours.

  • tandoori chickpeas
  • tomato – cucumber salad with chilli, lime + cilantro & mint
  • toasted cashews/coconut flakes
  • coconut yogurt
  • lime

This isn’t just any salad, this is a big sharing platter. Made with love, made to share, made to enjoy & relax!

And more, the salad is easy and quick to prepare. Once the chickpeas are roasting in the oven, they take care of themselves. In meantime, chop the veggies and you are ready for a delicious, healthy and flavourful dinner or lunch. It’s the kind of food that makes me happy, so happy! Even when I’m not in the mood for cooking.

Enjoy!

Call it crazy,

or just tandoori salad.

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Indian Salad with Tandoori Chickpeas

vegan, gluten free, soy free, nut free option

 


 

Serves about 4:
Ingredients:

For the Tandoori Chickpeas:

2 cups cooked chickpeas

1 tbsp neutral oil

2 tsp tandoori masala

For the tomato-cucumber salsa:

2 tomatoes, diced

⅓ cucumber, diced

1 medium red onion, chopped

1 small green chilli, finely chopped

¼ cup cilantro, chopped

¼ cup mint, chopped

Juice of 1 lime

1 tbsp olive oil

Pepper and salt, to taste

Extra:

Ice berg lettuce, chopped

½ cup coconut yogurt, seasoned with salt and pepper

¼ cup toasted cashews, roughly chopped (use toasted coconut flakes for nut free)

 

Instructions:

For the Tandoori Chickpeas:

Preheat the oven to op 190° Celsius. Line a baking tray with parchment paper.

Combine oil and spices, season with salt and toss in the chickpeas.

Arrange the chickpeas on the baking tray. Bake for 15-20 minutes or until crispy, stirring halfway through.

For the tomato-cucumber salsa:

Mix the ingredients for the salad in a bowl. Season with salt and pepper.

Assembly:

Place a layer of ice berg lettuce in a serving platter. Arrange the other ingredients randomly over the salad. Drizzle with coconut yogurt. Serve with naan bread if desired.

Serve, share & enjoy!

 

Variations:

Add some cooked quinoa to the salad.


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