Indian Salad Bowl with Crunchy Chickpeas

Servings: 4 servings

Time:

Ingredients:

Crunchy Chickpeas

2 tablespoons coconut oil or ghee

1 tablespoon curry powder

2 teaspoons smoked paprika

1 teaspoon ground cumin       

Pinch of pink salt

1 cup sprouted chickpeas

¼ cup unsweetened shredded coconut

Mango Chutney

2 firm-ripe mangoes, diced

2 tablespoons finely chopped fresh cilantro

1 tablespoon grated fresh ginger

2 teaspoons cayenne

2 teaspoons apple cider vinegar

¼ teaspoon ground cumin

Pinch of pink salt

Freshly ground black pepper

Salad

2 tablespoons freshly squeezed lemon juice

1 tablespoon extra-virgin olive oil

2 teaspoons raw honey

Kosher salt and freshly ground black pepper

2 cups salad mix

1 cup cherry tomatoes, halved

1 large carrot, shredded using a julienne peeler

½ cucumber, seeded and diced

Handful of fresh cilantro leaves

Handful of mint leaves

Directions:

1. Make the Crunchy Chickpeas: Heat a large skillet over medium-high heat. Add the coconut oil, curry powder, paprika, cumin and salt and cook for 2 minutes. Add the chickpeas and coconut and cook until the chickpeas are golden, 2 to 3 minutes. Set aside.

2. Make the Mango Chutney: Add the mangoes, cilantro, ginger, cayenne, cider vinegar, cumin and salt to a medium bowl and gently fold together to combine. Add more salt and freshly ground black pepper to taste.

3. Make the Salad: In a small bowl, whisk together the lemon juice, olive oil and honey; season with salt and pepper. In a large bowl, toss together the salad mix, tomatoes, carrot, cucumber, cilantro and mint. Add the dressing and toss to coat. Serve topped with warm crunchy chickpeas and a dollop of mango chutney.