When the mercury soars, cold salads are the only food that you want to have. On such days I like to make salads with beans/chickpeas which not only give me my protein but are also filling.
This is a simple chickpea salad. I usually keep boiled chickpeas, rajma, black eyed beans and black chana in my freezer to quickly assemble a salad.
This salad of mine has a flavor profile very similar to chana that we make with bhature or puri, only it's very much lighter on the stomach.
Pan fried crispy potatoes give the required crunch to the salad. I couldn't resist adding pan fried paneer .
Pomegranate Molasses is my new found love for salad dressings. It's sweet and tangy taste uplifts even a simple salad.
If you don't have pomegranate Molasses ,use equal quantity of thick Tamarind Chutney , or 1 tbsp of Tamarind Paste.
The dressing is medium tangy. You can alter it as per your taste.
I always prefer to oven roast my bell peppers before adding to salads as I had read that raw bell peppers are difficult to digest. I have used a mix of red and yellow peppers.
To oven roast the peppers: wash and pat dry the peppers. Chop them into desired size. Toss them with oil and salt.
Bake in an oven friendly dish at 200 degrees Celsius for 20-25 minutes.
Once they cool down, store in the fridge . Use within 3 days.
Any juices released can be added to salad dressing.
Ingredients
Boiled Chickpea 2 cups
Boiled Potato 1 cup cubed
Paneer 100 gms cubed
Oven Roasted Bell Pepper Mix 1/2 cup
Cucumber. 1 cup thinly sliced
Cherry Tomatoes 1/2 cup halved
Onion 1/2 cup thinly sliced
Basil Leaves 25-30
Mint leaves 1/4 cup
Lettuce as needed
Light Olive oil 1 tbsp
Dressing
Pomegranate Molasses 2 tbsp
Honey 2 tbsp
Light Olive Oil 2 tbsp
Red Chili Powder 1 tsp
Cumin Powder 1 tbsp
Red Chili Powder 1 tsp
Lemon juice 1 tsp
Salt to taste
Method
Heat 1 tsp oil in a pan. Saute paneer till golden on all sides. Remove on a plate.
In the same pan add 2 tsp of oil.
Tip in potato cubes. Sprinkle a pinch of salt.
Saute till golden and crips.
Remove on a plate.
Take 10 basil leaves, place them one of top of the other. Roll tightly.
Chop them very fine to get chiffonade of basil. Roughly tear the remaining basil.
To serve
Place lettuce on a platter or large salad bowl.
Mix chickpeas, cucumber, onion, cherry tomatoes, roasted potatoes.
Place these over lettuce.
Top it with roasted paneer cubes, chiffonade of basil, mint leaves and some roughly torn basil.
Whisk all the ingredients mentioned under dressing.
Pour it over the salad.
Gently toss it.
Serve immediately.