So, the idea of a warm salad came from our early days of our marriage when he used to warm up few veggies (partially roast it actually) and with a drizzle of the vinaigrette, and trust me, it was a great meal to dig into especially after a long work day.
Today’s salad is a warm salad too, and I love it a lot. I had shared some pics on my Instagram feed earlier too on another warm salad. This takes under 15 mins, entirely Gluten Free and Vegan. So, a great dish to dig into on any day : warm or cold.
Prep time – 10 mins, Cook time – 5 mins, Serves – 1
What you need:
Cooked Black chickpeas – 1/4 cup ( I used small kala channa, but you can use any chickpea/ cooked protein u have on hand)
Shredded lettuce – 3 handfuls
Shredded spinach – 1 handful
Tomatoes – 1/2 cup (diced)
Red Onions -1 tsp
dressing : Salt, pepper – to taste, Lemon juice – 1/2 tsp, Balsamic vinegar 1/4 tsp, paprika 1/4 tsp
Olive oil – 1 tsp
In a pan, heat oil. Cool. Add the chickpeas and saute for 1 min, remove and add the shredded spinach and lettuce. In a bowl, add all ingredients.
Whisk the dressing and add to the salad and serve immediately
Salads in an Indian context are mostly Kachumber, Kosambari – Kosumalli (lentils+cucumber/carrot t and then tempered).
I have a few salads that the kids and me like:
Sweet potato and Chickpea Warm salad (most repeated salad at home :p)
Russian Olivier salad (without mayonnaise)
Watermelon Feta Salad (and the husband’s fav too!)
This week at Foodie Monday Bloghop, Narmadha has given us #SaladStories to spin and weave our own salads.