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

Ingredients
Makes 2 to 4 servings
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3 Tablespoons Olive Oil
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1/2 Teaspoon Organic Cumin Seed
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1/2 Teaspoon Yellow Mustard Seed
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1/2 Teaspoon Fenugreek Seed
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1 Teaspoon Garam Masala
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2 Cups Romaine Lettuce, chopped
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2 Cups Baby Spinach Leaves
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2 Medium Carrots, peeled and grated
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1 Mango, peeled and diced small
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1 Seedless Cucumber, diced small
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4 Green Onions, trimmed and chopped
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1 Chile Pepper, seeded and sliced
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1 Cup Cherry Or Grape Tomatoes, halved
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1 Cup Frozen Peas, thawed and drained
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1 Cup Cilantro Leaves
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1/2 Cup Mint Leaves
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1 Cup Masala Roasted Chickpeas
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1 Lemon, juiced
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Salt And Ground Black Pepper
Directions
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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.
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Combine all ingredients except lemon juice, salt and black pepper in large serving bowl.
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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.
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Serve immediately. Chickpeas will become soggy if they sit too long in dressed salad.