The Nepalese Chickpea and Spinach Salad is a tribute to the vibrant, earthy culinary traditions of Nepal, a country nestled in the Himalayan mountains. Nepalese cuisine is deeply influenced by the geography and culture of the region, which is shaped by a blend of Hindu and Buddhist traditions, as well as cross-cultural exchanges with neighboring India, Tibet, and China. This salad beautifully incorporates some key elements of Nepalese cooking, reimagined in a fresh and modern form.
Chickpeas, known as “chana” in Nepal, are a staple in many Nepalese households due to their affordability, nutritional density, and versatility in the kitchen. In traditional dishes like “chana tarkari” or spiced chickpeas, the legume is typically cooked with a variety of fragrant spices to create a robust and hearty flavor profile. Incorporating chickpeas as the star of this salad highlights their cultural significance while contributing protein and fiber to make the dish satisfying and nourishing.
Spinach, another key ingredient, reflects Nepal’s reliance on fresh, seasonal, and earthy vegetables. Many Nepalese kitchens emphasize the use of healthy greens, such as spinach, mustard greens, or fenugreek leaves, in both cooked and raw preparations. It lends a bright, leafy contrast to the heartiness of chickpeas and ensures a boost of vitamins and minerals, channeling the essence of Nepalese home cooking: wholesome and balanced.
The traditional Nepalese spice pantry brings this dish to life. Cumin, coriander, turmeric, and red chili flakes are iconic components of the region’s flavor profile, each offering a unique layer to the dish. Cumin and coriander provide warmth and depth, turmeric adds a golden hue along with its subtle earthy bitterness, and a touch of optional red chili flakes ensures a hint of heat, which is common in Nepalese cuisine. Fresh lemon juice injects a zingy, citrus brightness, akin to the use of lime or lemon in many local dishes to enhance overall taste and balance.
The incorporation of red onion and tomato adds sweetness and freshness to the salad, creating a medley of textures and flavors. Both ingredients are common in Nepalese salads, often showcased in dishes like “kachumar,” a finely chopped vegetable salad that’s sometimes served as a side to complement heavier curries and stews. Fresh cilantro, used as the garnish, adds its signature herbal aroma, a hallmark finishing touch in Nepalese cooking.
This salad distills the simplicity and vibrancy that define Nepalese cuisine, offering a dish that’s quick and easy to prepare while retaining a connection to the Himalayan roots. It can be served as a light lunch, a refreshing appetizer, or even as a side dish to larger, spiced dishes like dal bhat or chicken curry. Its adaptability and depth make it a perfect starting point for anyone eager to explore Nepalese flavors in their own kitchen.
As a final nod to tradition, consider toasting the cumin seeds freshly before grinding for the salad dressing. This small step can transport the dish to new aromatic heights, paying homage to the time-honored practices of Nepalese cooking. Whether served chilled on a hot summer day or warm for a cozy family meal, this versatile salad celebrates the flavors of Nepal in a modern, globally inspired way.
Nepalese Chickpea and Spinach Salad
Ingredients
- 2 cups cooked chickpeas preferably organic, rinsed and drained
- 3 cups baby spinach fresh and washed
- 1 medium red onion finely sliced
- 1 medium tomato diced
- 1 tablespoon fresh lemon juice from about half a lemon
- 1 tablespoon (affiliate link)olive oil
- 1 teaspoon ground cumin freshly ground for best flavor
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon (affiliate link)salt to taste
- 0.25 teaspoon red chili flakes optional, adjust to taste
- 2 tablespoons fresh cilantro chopped
Instructions
Prepare the salad dressing by whisking together the lemon juice, olive oil, cumin, coriander, turmeric, and salt in a small bowl. In a large mixing bowl, combine the chickpeas, spinach, red onion, tomato, and red chili flakes if using. Drizzle the salad dressing over the chickpea and spinach mixture. Toss gently to ensure everything is evenly coated. Garnish with freshly chopped cilantro before serving.