This Indian-inspired spin on the classic chopped salad has plenty of delicious flavors and contrasting textures, making it a tasty and hearty lunch. Our Masala Roasted Chickpeas add appealing crunch, while cumin, fenugreek, mustard and Garam Masala create an aromatic blend of authentic flavor.

Prep time: 20 min

Cook time: 5 min

Total time: 25 min

Indian Chopped Vegetable Salad with Crunchy Masala Roasted Chickpeas
Copyright Recipe © 2015 Woodland Foods


Makes 2 to 4 servings

  • 3 Tablespoons Olive Oil

  • 1/2 Teaspoon Organic Cumin Seed

  • 1/2 Teaspoon Yellow Mustard Seed

  • 1/2 Teaspoon Fenugreek Seed

  • 1 Teaspoon Garam Masala

  • 2 Cups Romaine Lettuce, chopped

  • 2 Cups Baby Spinach Leaves

  • 2 Medium Carrots, peeled and grated

  • 1 Mango, peeled and diced small

  • 1 Seedless Cucumber, diced small

  • 4 Green Onions, trimmed and chopped

  • 1 Chile Pepper, seeded and sliced

  • 1 Cup Cherry Or Grape Tomatoes, halved

  • 1 Cup Frozen Peas, thawed and drained

  • 1 Cup Cilantro Leaves

  • 1/2 Cup Mint Leaves

  • 1 Cup Masala Roasted Chickpeas

  • 1 Lemon, juiced

  • Salt And Ground Black Pepper


  1. Heat oil, cumin seeds, mustard seeds, fenugreek seeds and Garam Masala in small skillet over medium-low heat. Once mustard seeds begin to pop, remove from heat, and let cool.

  2. Combine all ingredients except lemon juice, salt and black pepper in large serving bowl.

  3. Once spice mixture has cooled, transfer to small bowl and whisk in lemon juice, salt and black pepper to taste. Drizzle vinaigrette over salad, and toss until well-mixed.

  4. Serve immediately. Chickpeas will become soggy if they sit too long in dressed salad.