2cups(500 mL) cooked or canned chickpeas, drained & rinsed & pat dry (see notes)
1large navel orange
3cups(750 mL) fresh spinach (see notes)
1cup(250 mL) thinly sliced red onion
2Tbsp(30 mL) toasted, unsweetened coconut, if desiredif desired
Directions
Dressing: In a bowl whisk together dressing ingredients: Chaat Masala, oil, vinegar, mustard, honey and juice of one orange. Set aside to allow flavours to develop while preparing salad ingredients.
In a heavy frypan, over medium, heat 2 Tbsp (30 mL) oil.
Dry moisture from Paneer cheese with a towel. Cut into 1/2 inch (1.5 cm) cubes. Roll cubes in 1 Tbsp (15 mL) of the Chaat Masala seasoning.
Add Paneer cubes to hot oil, and gently cook until golden, but not dried. Remove and let dry on paper towel.
Add remaining 1 Tbsp (15 mL) oil to pan. Roll drained chickpeas in remaining 1 Tbsp (15 mL) of the Chaat Masala and cook until lightly browned. Remove and let dry on paper towel.
Peel and thinly slice the orange. In a large salad bowl toss orange slices, spinach, onion, Paneer and chickpeas with the dressing.
Sprinkle with toasted coconut, if desired and serve immediately.
Notes
Chaat Masala is widely available, a mild spice blend (simply flavourful), that can be used uncooked or cooked.
A 19 oz (540 mL) can of chickpeas, drained and rinsed, yields 2 cups (500 mL) cooked chickpeas. Check out our website for info on cooking up a batch of dry chickpeas!
Interchange spinach with an arugula mix for a peppery flavour.
2cups(500 mL) cooked or canned chickpeas, drained & rinsed & pat dry (see notes)
1large navel orange
3cups(750 mL) fresh spinach (see notes)
1cup(250 mL) thinly sliced red onion
2Tbsp(30 mL) toasted, unsweetened coconut, if desired (if desired)
1
Dressing: In a bowl whisk together dressing ingredients: Chaat Masala, oil, vinegar, mustard, honey and juice of one orange. Set aside to allow flavours to develop while preparing salad ingredients.
2
In a heavy frypan, over medium, heat 2 Tbsp (30 mL) oil.
3
Dry moisture from Paneer cheese with a towel. Cut into 1/2 inch (1.5 cm) cubes. Roll cubes in 1 Tbsp (15 mL) of the Chaat Masala seasoning.
4
Add Paneer cubes to hot oil, and gently cook until golden, but not dried. Remove and let dry on paper towel.
5
Add remaining 1 Tbsp (15 mL) oil to pan. Roll drained chickpeas in remaining 1 Tbsp (15 mL) of the Chaat Masala and cook until lightly browned. Remove and let dry on paper towel.
6
Peel and thinly slice the orange. In a large salad bowl toss orange slices, spinach, onion, Paneer and chickpeas with the dressing.
7
Sprinkle with toasted coconut, if desired and serve immediately.
