Indian Chopped Salad

on

One of my all-time favorite guilty pleasures is getting Indian take-out when I am just too lazy to cook. I love the different flavors and textures found in the various dishes. Usually, I would go for a Madras curry with some Aloo Gobi or some delicious Pasanda and Saag Paneer but when I’m not feeling like eating something so rich this one hits the spot. The fiery chilies, limes and ginger kick this salad up to new heights. The crunch of the peanuts is just right with the mixed veggies and the blast of fresh coriander really ties the salad together. This is a perfect salad to make ahead of time for your lunches during the week as well!

serves 4

1 can chickpeas, rinsed and drained

2 English cucumbers, peeled, seeded & small diced

3 plum tomato, seeded & small diced

1 red onion, small diced

1 cup celery, small diced

2 red chilies, seeded and finely sliced

1 cup fresh coriander, chopped

1/2 cup unsalted roasted peanuts, roughly chopped

3 tbsp fresh lime juice

4 tbsp avocado oil

2 tsp freshly grated ginger

Salt & pepper to taste


Method

In a mixing bowl, stir together the chickpeas, cucumber, tomato, red onion, celery, coriander, chilies and peanuts.

In a small bowl, whisk together the lime juice, ginger, oil, salt and pepper.

Toss dressing with salad and test for seasoning.