No products in the cart
I first came across this brilliant recipe in 2014 from Earthy Feast – a food blog that has mostly vegetarian recipes, all of them amazing. Highly recommend you check it out. Over the years I’ve made it a lot, and it’s super popular. I tweaked it a bit, but it largely follows Earth Feast’s original recipe. It’s a comforting, warm, hearty salad – enjoy!
TIP: The dressing is SUPER cilantro’y — if you’re making this for guests, I would suggest asking if people have cilantro sensitivities beforehand, or having another cilantro-free dressing on hand since not everyone loves a heavy-handed cilantro dressing (BUT for me and those who like cilantro, this dressing is a DREAM!)…
CILANTRO CURRY DRESSING:
This dressing recipe makes enough dressing so dressing lovers can coat their salads 🙂 If you don’t need as much, you can cut this in half.
- 3 bunches of cilantro
- 9 garlic cloves
- 7 mint leaves
- Juice of 3 lemons
- 2 Tablespoons Madras curry powder
- 1 Tablespoon tikka masala
- 1 Tablespoon marjoram
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- Little over 1/2 cup of olive oil
- Salt to taste
- 1 can chickpeas (if you love them and want an extra hearty salad, double this)
- 2 teaspoons Chaat Masala (or Finger Lickin’ Chicken, Madras Curry Powder, Tikka Masala and La Dulce Vita also work great in this dish)
- A sprinkle or two of salt
- Avocado or canola oil, or another high heat oil
- Lots of lettuce (I like a baby spinach and spring mix for this one)
- 1 pound fingerling potatoes, cut if needed into bitesize pieces
- 1 bunch of carrots (multicolored are fun), sliced into thin, long but bit-size pieces
- 1 can of peas
- 2 shallots, sliced thin and in bitesize pieces
- 1 teaspoon garlic granules
- Heavy sprinkling of Madras curry powder for the potatoes and carrots
- Salt and pepper to taste
- Preheat oven to 400 degrees. Drain and rinse chickpeas and let sit on a cloth to dry.
- Throw all the dressing ingredients into a food processor and chop on high until smooth. If it’s too chunky, just pulse and add a little more olive oil. Add salt to taste. Refrigerate until ready to use (it’s better when it’s cold, in our opinion.
- Toss carrots and potatoes in your high heat oil and lay on a baking sheet, then coat veggies well with curry powder, garlic granules and salt.
- Toss chickpeas in your high heat oil and lay on a baking sheet, then coat well with Chaat Masala and some dashes of salt.
- Roast veggies and chickpeas on 400 for 15 to 20 minutes until crispy, with chickpeas on top rack. If you like chickpeas extra crunchy, we sometimes like to put them in a hot skillet with light oil and cook for a few minutes after they’re done in the oven.
- Rinse peas in cold water and lightly pepper. Combine lettuce and peas and top with potatoes, carrots and chickpeas, then top everything with the dressing and shallots. Or you can set out as a salad bar and people can make their own salads, which we like to do.
This dish is really best when the chickpeas and carrot/potato mix are warm and the peas, lettuce and dressing are chilled.
If we’re making this for guests, I like to make the dressing ahead of time to save time and because it can get loud with the food processor. I’ll also dress the chickpeas and carrots/potatoes and place them in containers in the fridge so I just have to dump on roasting pans and cook when guests arrive.
- Prep Time: 35
- Cook Time: 20
- Category: Vegetarian
- Method: Salad
- Cuisine: Indian