Chickpea and Fresh Ginger Salad

It is well known that ginger is one of nature's best digestive aids. Load of pieces of fresh zesty ginger are combined with chickpeas and a tangy lemon and chat masala dressing to make this simple salad a tasty and easy to digest side salad or light lunch. Serve with some cooked grain, such as millet or rice, and you have all the makings for a perfectly balanced and delicious vegetarian meal. After cooking the beans and roasting the tomatoes if you wish (pretty much a hands off affair), the whole prep time is about 10 minutes. Simplicity is bliss.

Notes: If you wish to roast the tomatoes, prepare a large batch as they go well with a variety of dishes and are just wonderful to snack on between meals. Chat (or chaat) masala is a tart, hot and salty spice blend that is easily found in any Indian or most Asian grocers, but it is simple to make at home using this recipe.

Chickpea and Fresh Ginger Salad

Recipe by Lisa Turner Cuisine: Indian Published on August 24, 2012 A simple chilled chickpea salad dressed with pieces of fresh zesty ginger and a tangy lemon and chat masala dressing Print this recipe Salad: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup cherry tomatoes (optional) 2-inch piece fresh ginger, cut into small thin strips 2 fresh green chilies, seeded and cut into strips Dressing: juice from 1 small lemon (2 tablespoons) 2 teaspoons white wine, champagne or rice vinegar 1 teaspoon chat masala powder 1/4 teaspoon cayenne 1/2 teaspoon sea salt fresh ground black pepper to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and set aside to cool. If you are roasting the tomatoes, preheat an oven to 250°, cut the tomatoes in half, and transfer to a baking sheet brushed with olive oil. Sprinkle more olive oil over of the tomatoes and season with a light sprinkle of salt and fresh cracked black pepper as well as some dried herbs if desired. Bake for at least two hours, turning the tomatoes over occasionally, until they are slightly browned, shriveled and dry but still tender with a little juiciness left. Remove from the oven and let cool. Meanwhile, whisk together the lemon juice, vinegar, chat masala, cayenne, salt and black pepper. Transfer the cooked and drained chickpeas to a medium mixing bowl and add the ginger, green chilies and cherry tomatoes if using. Toss with the dressing and chill for an hour or more before serving. Makes 2 to 3 dinner servings or 4 to 6 side servings

More light salads from Lisa's Vegetarian Kitchen:
Chickpea Salad with Tamarind Dressing
French Lentil Salad with Sweet Corn and Tomato
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Wild Rice and Asparagus Salad

On the top of the reading stack: World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen by Celia Brooks Brown

Audio Accompaniment: Nicholas Rich: "Big Circles" for amplified viola and electronics (excerpts)