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Indian Spiced Channa Salad

Spice up your dinner with this zesty side salad that will win the whole family over! Happy eating!

kari_karch Indian Spiced Channa Salad
  • 1 english cucumber, finely diced
  • 2 cans garbanzo beans, drained and rinsed
  • 3 roma tomatoes, finely diced
  • 1/2 red onion, small dice
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon basil, chopped
  • 2 limes, juiced
  • 1 tablespoon extra virgin olive oil
  • kosher salt and fresh cracked black pepper
  • 1 tablespoon Sambal Olek
  • 1 tablespoon smoked paprika
  • 1 tablespoon sweet curry powder
  • 1/2 teaspoon cayenne pepper
  • Green onion, sliced on the bias for garnish
  • Cilantro and lime wedges, for garnish

Directions:

1. In a medium bowl, combine vegetables and herbs. Toss with lime juice, olive oil, salt and pepper. Add in the sambal olek and remaining spices. Taste for seasoning. Let sit out at room temperature for one hour before serving or refrigerate overnight. Serve with green onions, cilantro, and lime wedges.

4 15 minutes

Indian Spiced Channa Salad

Indian Spiced Channa Salad

Spice up your dinner with this zesty side salad that will win the whole family over! Happy eating!

Preparation

Prep Time

15 minutes

Serves

Calories

268

Ingredients

  • 1 english cucumber, finely diced
  • 2 cans garbanzo beans, drained and rinsed
  • 3 roma tomatoes, finely diced
  • 1/2 red onion, small dice
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon basil, chopped
  • 2 limes, juiced
  • 1 tablespoon extra virgin olive oil
  • kosher salt and fresh cracked black pepper
  • 1 tablespoon Sambal Olek
  • 1 tablespoon smoked paprika
  • 1 tablespoon sweet curry powder
  • 1/2 teaspoon cayenne pepper
  • Green onion, sliced on the bias for garnish
  • Cilantro and lime wedges, for garnish
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Directions:

1. In a medium bowl, combine vegetables and herbs. Toss with lime juice, olive oil, salt and pepper. Add in the sambal olek and remaining spices. Taste for seasoning. Let sit out at room temperature for one hour before serving or refrigerate overnight. Serve with green onions, cilantro, and lime wedges.

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