Chickpea and Spinach Bhaji Salad

Summary for Chickpea and Spinach Bhaji Salad

Craving something uniquely scrumptious? Chickpea and Spinach Bhaji Salad is your ticket to a culinary delight that’s not only mouth-watering but packed with nutrients. This dish combines the earthy tones of chickpeas with the fresh zest of spinach, all tossed up in an aromatic bhaji mix. Perfect for those who love to keep their meals healthy yet flavorful, this salad is a stellar choice. So, let’s dive in and whip up a batch of this delectable fare that’s sure to tantalize your taste buds!

Ingredients

• Chickpeas (canned): 1 cup (240 grams)
• Fresh spinach: 2 cups (60 grams)
• Red onion, finely chopped: 1/2 cup (115 grams)
• Garlic cloves, minced: 2 (about 6 grams)
• Fresh ginger, grated: 1 tablespoon (about 6 grams)
• Ripe tomatoes, diced: 1 cup (180 grams)
• Cumin seeds: 1 teaspoon (about 2 grams)
• Mustard seeds: 1/2 teaspoon (about 1 gram)
• Turmeric powder: 1/2 teaspoon (about 1 gram)
• Garam masala: 1 teaspoon (about 2 grams)
• Olive oil: 2 tablespoons (30 ml)
• Lemon juice: 2 tablespoons (30 ml)
• Salt to taste
• Fresh cilantro (coriander), chopped: 1/4 cup (4 grams)
• Green chili, finely chopped (optional): 1 (about 15 grams)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Serves 2

Nutritional Facts per Serving

• Calories: 250 kcal
• Protein: 9 g
• Carbohydrates: 35 g
• Dietary Fiber: 9 g
• Sugars: 7 g
• Fat: 9 g
• Saturated Fat: 1 g
• Sodium: 400 mg
• Potassium: 600 mg

Instructions

1. Begin by draining and rinsing your canned chickpeas until the water runs clear; set aside 1 cup (240 grams) for use.
2. Wash the spinach thoroughly and chop it if you’re not using baby spinach. Measure out about 2 cups (60 grams).
3. Finely chop your red onion to make up 1/2 cup (115 grams) and mince the garlic cloves to gather 2 (6 grams).
4. Grate enough ginger to have a full tablespoon (6 grams) at the ready.
5. Dice the tomatoes until you have 1 cup (180 grams).
6. Heat the olive oil in a pan over medium heat and add the cumin and mustard seeds, letting them sizzle for about 30 seconds.
7. Quickly add in the minced garlic and grated ginger, and cook for another 30 seconds, stirring continuously to prevent burning.
8. Stir in the turmeric and garam masala, toasting the spices for about 20 seconds before adding the diced tomatoes.
9. Cook the tomatoes down until they’re soft, which should take approximately 3-4 minutes.
10. Toss in the chickpeas and let them get cozy with the spice mixture, cooking for another 3 minutes.
11. Now, fold in the fresh spinach and cook until it wilts, around 2 minutes should do it.
12. Remove from heat and drizzle in the fresh lemon juice, then season with salt to your taste.
13. Give the salad a good toss to make sure everything is mixed well.
14. Finish off by garnishing with chopped cilantro and, if you’re up for it, a finely chopped green chili for that extra kick.

Tips

1. To retain the vibrant green color of the spinach, don’t overcook it; just let it wilt.
2. For an extra protein hit, consider adding a boiled egg or grilled chicken strips on top.
3. If you’re using dry chickpeas, make sure you soak them overnight and boil them until tender before starting the recipe.
4. Always adjust the spices and seasonings to suit your palate.
5. Lemon juice can be substituted with lime for a different citrusy note.

Serving Suggestions

This Chickpea and Spinach Bhaji Salad is a versatile dish that can be served warm or at room temperature. It pairs beautifully with a side of warm naan bread or pita pockets. You can also scoop it up with tortilla chips for a fusion twist. If you’re looking to bulk it up, serve it over a bed of quinoa or fluffy basmati rice. The lemony dressing and the spices marry well to provide a refreshing yet hearty meal, making it a perfect dish for lunch, dinner, or even as a substantial snack.

Remember, this Chickpea and Spinach Bhaji Salad isn’t

just food; it’s a celebration of flavors on your palate that nourishes your body and delights your soul. Enjoy this delightful concoction and let it be a testament to the fact that healthy eating can indeed be deliciously satisfying!

Chickpea and Spinach Bhaji Salad

Craving something uniquely scrumptious? Chickpea and Spinach Bhaji Salad is your ticket to a culinary delight that’s not only mouth-watering but packed with nutrients. This dish combines the earthy tones of chickpeas with the fresh zest of spinach, all tossed up in an aromatic bhaji mix. Perfect for those who love to keep their meals healthy yet flavorful, this salad is a stellar choice. So, let’s dive in and whip up a batch of this delectable fare that’s sure to tantalize your taste buds!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Nutritions

Nutrition Facts

Chickpea and Spinach Bhaji Salad

Amount per Serving

Calories

250

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

1

g

6

%

Sodium

 

400

mg

17

%

Potassium

 

600

mg

17

%

Carbohydrates

 

35

g

12

%

Fiber

 

9

g

38

%

Sugar

 

7

g

8

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Chickpeas canned: 1 cup (240 grams)
• – Fresh spinach: 2 cups 60 grams
• – Red onion finely chopped: 1/2 cup (115 grams)
• – Garlic cloves minced: 2 (about 6 grams)
• – Fresh ginger grated: 1 tablespoon (about 6 grams)
• – Ripe tomatoes diced: 1 cup (180 grams)
• – Cumin seeds: 1 teaspoon about 2 grams
• – Mustard seeds: 1/2 teaspoon about 1 gram
• – Turmeric powder: 1/2 teaspoon about 1 gram
• – Garam masala: 1 teaspoon about 2 grams
• – Olive oil: 2 tablespoons 30 ml
• – Lemon juice: 2 tablespoons 30 ml
• – Salt to taste
• – Fresh cilantro coriander, chopped: 1/4 cup (4 grams)
• – Green chili finely chopped (optional): 1 (about 15 grams)

Instructions

• Begin by draining and rinsing your canned chickpeas until the water runs clear; set aside 1 cup (240 grams) for use.
• Wash the spinach thoroughly and chop it if you’re not using baby spinach. Measure out about 2 cups (60 grams).
• Finely chop your red onion to make up 1/2 cup (115 grams) and mince the garlic cloves to gather 2 (6 grams).
• Grate enough ginger to have a full tablespoon (6 grams) at the ready.
• Dice the tomatoes until you have 1 cup (180 grams).
• Heat the olive oil in a pan over medium heat and add the cumin and mustard seeds, letting them sizzle for about 30 seconds.
• Quickly add in the minced garlic and grated ginger, and cook for another 30 seconds, stirring continuously to prevent burning.
• Stir in the turmeric and garam masala, toasting the spices for about 20 seconds before adding the diced tomatoes.
• Cook the tomatoes down until they’re soft, which should take approximately 3-4 minutes.
• Toss in the chickpeas and let them get cozy with the spice mixture, cooking for another 3 minutes.
• Now, fold in the fresh spinach and cook until it wilts, around 2 minutes should do it.
• Remove from heat and drizzle in the fresh lemon juice, then season with salt to your taste.
• Give the salad a good toss to make sure everything is mixed well.
• Finish off by garnishing with chopped cilantro and, if you’re up for it, a finely chopped green chili for that extra kick.

Notes

## Tips

1. To retain the vibrant green color of the spinach, don’t overcook it; just let it wilt.
2. For an extra protein hit, consider adding a boiled egg or grilled chicken strips on top.
3. If you’re using dry chickpeas, make sure you soak them overnight and boil them until tender before starting the recipe.
4. Always adjust the spices and seasonings to suit your palate.
5. Lemon juice can be substituted with lime for a different citrusy note.

## Serving Suggestions

This Chickpea and Spinach Bhaji Salad is a versatile dish that can be served warm or at room temperature. It pairs beautifully with a side of warm naan bread or pita pockets. You can also scoop it up with tortilla chips for a fusion twist. If you’re looking to bulk it up, serve it over a bed of quinoa or fluffy basmati rice. The lemony dressing and the spices marry well to provide a refreshing yet hearty meal, making it a perfect dish for lunch, dinner, or even as a substantial snack.