Chickpea, Spinach & Paneer Salad

Chickpeas, Paneer and spices are a classic combination in this East Indian inspired vegetarian Salad.

Course Salad

Key Ingredient Chickpeas

Dietary Need Vegetarian

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 299

3 Tbsp (45 mL) canola oil, divided
1/4 lb (125 g) fresh Paneer cheese
2 Tbsp (30 mL) Chaat Masala, divided
2 cups (500 mL) cooked or canned chickpeas, drained & rinsed & pat dry (see notes)
1 large navel orange
3 cups (750 mL) fresh spinach (see notes)
1 cup (250 mL) thinly sliced red onion
2 Tbsp (30 mL) toasted, unsweetened coconut, if desired if desired

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.

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.