This Indian Spiced Chickpea Salad is a hearty and delicious side dish for chilly Fall days!
*Beep* *Beep* Ah, the 3:00pm alarm on my phone. It’s not my reminder that the day is almost over. Nor is it my reminder to go check on the cake in the oven. Nope, it’s a text message from my wife. Every day at 3:00 she texts me saying that she wants to eat her hand. In fact, I caught her trying to sneak a bottle of BBQ sauce with her to work the other day…I suspect that she was actually going to slather it on her hand for her 3pm snack.
My wife is due in just about 9 weeks now (9 weeks!?!), and she has literally been eating everything lately. (Don’t worry, she approved this post!) I get it though. I mean, she’s got a baby in there who apparently is quite hungry. Early on in her pregnancy, she craved watermelon. I seriously think we ate a watermelon every.single.week for a couple of months there. Now she just craves anything and everything. In an effort to keep her from eating her hand, I set about creating this tasty Indian Spiced Chickpea Salad.
The star ingredient in this salad is chana dal. While chana dal looks like split peas, it’s actually more closely related to chickpeas. Chana dal is a staple in Indian cooking, and it’s a great addition to soups, curries, salads and pilafs. Plus, it cooks relatively quickly…always a bonus!
But more importantly, chana dal is packed with protein and iron. That means it’s the perfect salad base for my pregnant (and very hungry) wife. Cooked chana dal looks like corn, but it is definitely more bean-like in texture. It’s slightly sweet with a noticeably earthy flavor…and it’s quite tasty! Summers might get all of the credit with delicious pasta salads, but Fall is here. And that means it’s time to give hearty bean salads some attention, too!
My go-to source for chana dal (as well as other beans and rice) is Bob’s Red Mill. If you’re familiar with Bob’s Red Mill, then you know they are an awesome company with a bunch of great products. If you aren’t yet familiar with Bob’s Red Mill, then check out their website!
But back to this tasty Indian Spiced Chickpea Salad. While the chana dal was cooking, I sauteed up a flavorful combination of curry leaves, cumin seeds, onion and jalapeno. Add in fresh cilantro, tomatoes, a bit of chaat masala and some lime juice, and you’ve got one heck of a delicious bean salad. (Curry leaves and chaat masala can be found in most Indian markets.)
We actually ended up eating this salad for lunch, but it would make a great side dish for dinner as well. While I normally serve it warm, we discovered that this salad tastes great chilled, too. And thanks to the hearty chana dal, my phone stayed quiet at 3pm. No *beep* *beep* for me today.
Do you have a favorite Fall bean salad?
Have you ever contemplated eating your own hand?
This is a sponsored post written by me on behalf of Bob’s Red Mill.
The opinions and recipe are all my own. Thank you for supporting the brands that support Spiced!