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Salad with Chickpea Dhal

Quick & Easy Salad with Chickpea Dahl


  • Author: Nele Liivlaid
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 Serving 1x

Description

I’ve wanted to share my everyday lunch with you for ages in the form of video and now I have finally done it. Just watch how easy and quick it is to prepare a healthy, nutritious and filling lunch – there is no rocket science or tons time or money needed.


Ingredients

Scale

CHICKPEA DAHL

  • 1 tbsp. onion flakes
  • 1 tsp. garlic flakes
  • 1 tsp. turmeric
  • 1 tsp. garam masala
  • Black pepper and Himalayan salt to taste
  • 30g (1oz) potatoes, cut into cubes
  • 30g (1oz) sweet potatoes, cut into cubes
  • ½ can (120g, 3.6oz) boiled unsalted chickpeas, rinsed and drained
  • Splash of coconut milk (about 4g, 0.1oz)

SALAD

  • 120g (4.2oz) Romain lettuce, chopped
  • 50g (1.8oz) chicory salad, chopped
  • 80g (2.8oz) raw red cabbage, chopped
  • 40g (1.4oz) raw parsnip, sliced
  • 100g (3.5oz) raw turnip, coarsely grated
  • 30g (1oz) avocado
  • Green onions
  • Fresh parsley

Instructions

  1. Throw onion, garlic, turmeric, garam masala, potatoes and sweet potatoes into pot and mix well.
  2. Add chickpeas and mix again.
  3. Add enough water to barely cover the veggies. Bring to boil and simmer until potatoes are soft (5-8 minutes).
  4. Take potato masher or fork and mash the dahl until it has thickened to desired consistency. Add salt and pepper and mix well.
  5. Pour in a splash of coconut milk and mix again.

Notes

Arrange the raw veggies in a big bowl the way you want and pour chickpea dahl over them. Season with green onions and fresh parley and you are ready to go!

  • Method: Mixing

Nutrition

  • Serving Size: 1 serving
  • Calories: 394 kcal
  • Fat: 10.9g
  • Carbohydrates: 67.7g
  • Protein: 16.4g

Keywords: salad with chickpea dahl

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