By: Adapted from www.kayotic.nl/blog
This inventive salad is a nutritional powerhouse and sure to zest up those blah winter days!
Time: Preparation 20 mins
Serving: 4 Servings
Ingredients
- 3 t fresh ginger
- 2 T sesame oil
- 1 onion
- 1 red chili
- 1 c chickpeas
- 1 t chili powder
- 1 T garam masala
- salt
- pepper
- 1 cucumber
- 1 tomato
- 0.333333 c cilantro
- 0.5 lemon
- 4 T yogurt
- 1 pomegranate
Preparation
Heat oil in a skillet. Add the ginger, onion, and chopped chili to the oil. Fry over medium heat until onions are soft (about 5 minutes.) Add the chickpeas and cook for an additional 5 minutes or so, until golden. Add the chili powder and garam masala and cook an additional 2-3 minutes, until fragrant. Remove from heat and add salt and pepper or additional spices as desired.
In a small bowl, combine the cucumber, chopped cilantro, and tomatoes. Toss with a good squeeze of lemon juice.
Divide the cucumber and tomato mixture between four plates and top with the chickpea mixture. Dollop each plate with a tablespoon of yogurt. Sprinkle pomegranate seeds over each salad.
Serve with naan or papadums on the side. Enjoy!
