Nepalese Chickpea and Spinach Salad
Discover the vibrant flavors of Nepal with this fresh and nourishing chickpea and spinach salad. Drawing on culinary traditions from the Himalayas, this salad balances earthy chickpeas with verdant spinach and a medley of spices, offering a delightful journey of taste.
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 olive oil
- 1 teaspoon ground cumin freshly ground for best flavor
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon 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.
Notes
To amplify the salad's depth of flavor, consider toasting the cumin seeds before grinding them. For a bit more crunch, you can add a handful of toasted nuts or seeds. The salad can be served chilled or at room temperature, enhancing its versatility as an accompaniment or as a main dish.
Nutrition
Calories: 193kcalCarbohydrates: 28gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 320mgPotassium: 506mgFiber: 8gSugar: 6gVitamin A: 2446IUVitamin C: 15mgCalcium: 82mgIron: 4mg
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