Kala Chana Salad with Creamy Dressing
Kala Chana Salad with Creamy Dressing
Ingredients
For the Salad
- 1 cup kala chana, boiled
- 4 cups lettuce, chopped
- 1 cup cucumber, diced
- 1 cup tomato, diced
- 1/2 cup red onion, finely diced
- 1 avocado, diced
For the Spiced Kala Chana
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili flakes
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Dressing
- 1/2 cup paneer, crumbled (or firm tofu, pressed and crumbled)
- 1 clove garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon cumin seeds
- 1 teaspoon honey
- 1/4 teaspoon salt, or to taste
- 2 tablespoons water, or as needed for consistency
Instructions
- 1
Prepare the salad vegetables: In a large mixing bowl, combine the chopped lettuce, diced cucumber, diced tomato, and finely diced red onion. Set aside.
⏱️ 5 min
- 2
Prepare the spiced kala chana: Heat olive oil in a medium skillet over medium heat. Add the boiled kala chana, garlic powder, chili flakes, salt, and black pepper. Sauté for 3-4 minutes, stirring frequently, until the chana is warmed through and well coated with the spices. Remove from heat.
⏱️ 5 min
- 3
Make the creamy dressing: In a small blender or food processor, combine the crumbled paneer (or tofu), minced garlic, lemon juice, cumin seeds, honey, and salt. Blend until smooth, adding 1-2 tablespoons of water as needed to reach a creamy, pourable consistency.
⏱️ 5 min
- 4
Assemble the salad: Add the diced avocado to the bowl with the other prepared vegetables. Pour the warm, spiced kala chana over the vegetables.
⏱️ 3 min
- 5
Dress and serve: Drizzle the creamy dressing generously over the salad ingredients. Using two large spatulas or tongs, gently toss all ingredients until thoroughly combined and coated with the dressing. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kala Chana Salad with Creamy Dressing
For the Salad
- 1 cup kala chana, boiled
- 4 cups lettuce, chopped
- 1 cup cucumber, diced
- 1 cup tomato, diced
- 1/2 cup red onion, finely diced
- 1 avocado, diced
For the Spiced Kala Chana
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili flakes
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Dressing
- 1/2 cup paneer, crumbled (or firm tofu, pressed and crumbled)
- 1 clove garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon cumin seeds
- 1 teaspoon honey
- 1/4 teaspoon salt, or to taste
- 2 tablespoons water, or as needed for consistency
Instructions
- 1
Prepare the salad vegetables: In a large mixing bowl, combine the chopped lettuce, diced cucumber, diced tomato, and finely diced red onion. Set aside.
⏱️ 5 min - 2
Prepare the spiced kala chana: Heat olive oil in a medium skillet over medium heat. Add the boiled kala chana, garlic powder, chili flakes, salt, and black pepper. Sauté for 3-4 minutes, stirring frequently, until the chana is warmed through and well coated with the spices. Remove from heat.
⏱️ 5 min - 3
Make the creamy dressing: In a small blender or food processor, combine the crumbled paneer (or tofu), minced garlic, lemon juice, cumin seeds, honey, and salt. Blend until smooth, adding 1-2 tablespoons of water as needed to reach a creamy, pourable consistency.
⏱️ 5 min - 4
Assemble the salad: Add the diced avocado to the bowl with the other prepared vegetables. Pour the warm, spiced kala chana over the vegetables.
⏱️ 3 min - 5
Dress and serve: Drizzle the creamy dressing generously over the salad ingredients. Using two large spatulas or tongs, gently toss all ingredients until thoroughly combined and coated with the dressing. Serve immediately.
⏱️ 2 min