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nosh friday: carrot + chickpea salad with indian-spiced yogurt dressing

August 20, 2010

As Little Women once taught me, “Necessity is indeed the mother of invention.”

It was a Thursday night at the end of a long work week, it was about 90 degrees outside and I had a friend coming to dinner. I had just rushed home from work and hazily remembered that I had promised my friend channa masala — a hot chickpea and tomato stew. I sighed and knew that I had zero desire to even fire up my stove, let alone eat hot stew. So what to do, what to do?

I looked in my fridge and saw a container of plain yogurt, zucchini, kohlrabi and a box of mixed greens that needed to be used. I still wanted that complex, spicy flavor of India, so I decided to throw the same spices I’d use in channa masala into the yogurt, add a squeeze of lemon juice and use it as salad dressing. I chopped up the zucchini, kohlrabi and added a can of chickpeas, tossing it with the dressing and greens, mounding it on plates next to freshly crisped pieces of naan.

DE-to the-LICIOUS.

I am up in Northern Michigan with my family right now, and I decided to reinvent this salad yet again, this time subbing shredded carrots in for the zucchini and kohlrabi. I plan on doing another version of this in the autumn, at my sister’s suggestion, with roasted sweet potatoes or butternut squash, and lentils.

This dressing is also excellent as a dipping sauce for roasted potatoes or a dip for pita and fresh veggies.

Chickpea and Carrot Salad with Indian-Spiced Yogurt Dressing

3/4 c. plain yogurt (nonfat works great, but use whatever kind you prefer — Greek yogurt would also be yummy)
1/2 lemon, juiced
1 inch ginger root, peeled and grated
1 garlic clove, minced finely
1/2 T. ground coriander
1 t. ground cumin
1/4 t. ground cayenne pepper
1/2 t. ground turmeric
1/2 t. garam masala
1/2 t. salt
1 can chickpeas, drained and rinsed
2 large carrots, peeled and grated
3 cups mixed greens (I used romaine, because it’s what we had, but I found it too watery; use a mixed spring green or arugula)

Place the yogurt in a small bowl, adding the spices, lemon juice and grated ginger, stirring well to combine. Set aside.

Combine the chickpeas and shredded carrots in a bowl, drizzling in the dressing until nicely coated.

Scoop the chickpea and carrot mixture on top of a mound of greens, drizzling extra dressing on the top and serve.

Serves 4.

Eat well, my friends!

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4 Comments leave one →
  1. August 20, 2010 11:10 am

    Looks fabulous- unfortunately my husband would never eat it. While the husband is away, the wife will play. As for him, next recipe, definitely!

  2. August 21, 2010 3:40 pm

    Very creative!

  3. Caroline permalink*
    August 22, 2010 10:02 pm

    @ Hilary!

    Poor Mr. Radar. He doesn’t know what he’s missing. But I certainly hope YOU enjoy it! 🙂

  4. Caroline permalink*
    August 22, 2010 10:03 pm

    @ Leigh!

    Thank you! It really was born out of playing the “What do I have in my fridge?” game.

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