Indian Chickpea Yogurt Salad

My favorite Indian restaurant serves this in the summer, and it can be easily veganized by using soy or coconut yogurt. It’s a perfect meal when it’s hard to imagine cooking in the heat. Boil the potatoes in the early morning or late at night and keep them in the fridge until dinnertime. This salad can be served on its own or on a bed of lettuce.

GLUTEN-FREE, OIL-FREE, SOY-FREE OPTION*

TOTAL PREP TIME: 20 minutes (including precooking the potato)

YIELD: 6 servings

INGREDIENTS:

• 3 cups (492 g) cooked chickpeas or 2 cans (15 ounces, or 425 g each), rinsed and drained
• 1 large potato, cooked and diced (peeled if not organic)
• 1 large cucumber, diced (peeled if waxed)
• 1/2 small onion, minced (optional)

FOR THE DRESSING

• 1 cup (230 g) unsweetened soy yogurt (*use plain coconut yogurt)
• Juice of 1/2 lime
• 1 1/2 to 2 1/2 teaspoons kala namak
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder or 1 clove garlic, minced
• 1/2 to 1 1/2 teaspoons cayenne or other spicy chili powder
• 1/2 teaspoon coriander
• Chopped cilantro, for serving

INSTRUCTIONS:

1. In a large bowl, combine the cooked chickpeas, diced potato, diced cucumber, and minced onion (if using).
2. In a small bowl, prepare the dressing by combining the unsweetened soy yogurt (or plain coconut yogurt), lime juice, kala namak, ground cumin, garlic powder (or minced garlic), cayenne or chili powder, and coriander. Mix well and taste, adjusting the seasonings according to your preference.
3. Pour the dressing over the chickpeas, potato, cucumber, and onion in the large bowl. Mix everything together until all the ingredients are thoroughly coated with the dressing.
4. Serve the chickpea salad topped with chopped cilantro.

NUTRITIONAL INFORMATION:

PER SCANT 1 1/2-CUP (340 G)SERVING

• 246.4 calories; 2.9 g total fat; 0.2 g saturated fat; 10.2 g protein; 45.6 g carbohydrate; 7.6 g dietary fiber; 0 mg cholesterol.

SERVING SUGGESTIONS & VARIATIONS: 

• Substitute just about any cooked beans that you have in the fridge, though kidneys and chickpeas tend to keep their shape the best. Add shredded or chopped carrots, summer squash, or even a few spicy radish slices to make it a dish all your own.
• You can leave out the potato if you don’t want anything that heavy. I know that some summer days in North Carolina have me just sipping smoothies for dinner!