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Bowl on wooden board containing salad, charred red peppers, massala chickpeas and pickled red onion with green chutney dressing.

Crispy Massala Chickpea & Charred Pepper Salad

This Indian inspired salad is smoky, spicy, tangy, fresh and refreshing. A perfect option for a hot summers day! Bursting with flavour and colour!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 People
Course: Brunch, Lunch, Main Course, Salad
Ingredients Method

Ingredients
  

For the Salad
  • 2 Red Peppers
  • 160 g Spinach
  • 2 Tomatoes
  • 1/2 Cucumber
  • 1 Red Chilli
  • 2 Spring Onions
  • 3 tbsp Pickled Red Onions https://tomstable.com/sweet-and-sharp-pickled-red-onions/
For the Chickpeas
  • 400 g Chickpeas Drained and dried
  • 1 1/2 tsp Garam Massala
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 2 tbsp Olive Oil
For the Dressing
  • 4 tbsp Greek Yoghurt
  • 1 tsp Cumin Seeds
  • 3 cloves Garlic
  • 1 Lemon
  • 1 handful Coriander Leaves
  • 1 handful Mint Leaves
  • 1 tsp Salt

Method
 

1. Roast the Chickpeas
  1. Heat your oven to 200°C fan.
  2. Drain your chickpeas, rinse them and drain them again. Once drained, spread out across kitchen paper and dry thoroughly.
  3. Mix your spices in a small bowl and set aside.
  4. Spread your chickpeas over an oven tray, drizzle with the oil and scatter the spices over them. Mix thoroughly to ensure the chickpeas are evenly coated.
  5. Put the chickpeas into the oven and roast for 20-25 minutes. Take them out and let them cool.
2. Char the Peppers
  1. Set your hob burner to high.
  2. Using metal tipped tongs, hold the peppers over the flame until it starts to blister and char.
  3. Continue to move the peppers around until they are evenly charred all over. By this point, they should be getting very fragrant.
  4. Set aside in a bowl and cover with clign film or foil to let them steam a bit.
3. Make the Dressing
  1. Add all your dressing ingredients to a small blender. Rip the herbs by hand and roughly chop the garlic to help the process. Juice the lemon into the blender.
  2. Blend until smooth. You may need to stop intermittently to scrape it off the walls of your blender to ensure it is all blended evenly.
  3. Taste and see how it is. Add more salt if you need, and add more herbs if you think it needs more!
4. Assemble the Salad
  1. Finely slice your chilli and spring onion, dice your tomatoes and cucumbers and chop your roasted peppers.
  2. Lay down a base of spinach leaves and top with the tomatoes, chillis and cucumbers.
  3. Distribute the charred peppers over the salad base.
  4. Scatter the roasted chickpeas over the salad, and top with the spring onions and pickled red onions.
  5. Drizzle your dressing over the top and serve.
    Bowl on wooden board containing salad, charred red peppers, massala chickpeas and pickled red onion with green chutney dressing.