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Indian Salad Bowl with Crunchy Chickpeas
Indian Salad Bowl with Crunchy Chickpeas
Antonio Nascimento/Radiant: The Cookbook

This fresh and vibrant Indian-inspired salad bowl from Radiant: The Cookbook by Mafalda Pinto Leite just so happens to be packed with wrinkle-eliminating nutrients.

“Chickpeas are very rich in manganese, which enhances skin health and reduces fine lines and wrinkles by helping the skin to combat free radicals,” Leite explains in her book.

The results? If you eat it regularly, Leite says it will help you achieve a supple, radiant complexion—not to mention a fully satisfied palate and belly.

RELATED: The Ayurvedic Dinner Recipe You Should Make, Based on Your Dosha

4 servings

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

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.

Crunchy Chickpeas

292 calories 

14g fat

34g carbs

11g protein

6g sugars 

Mango Chutney

108 calories 

1g fat

26g carbs

2g protein

23g sugars

Salad

69 calories

4g fat

9g carbs

1g protein

6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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