Chaat Masala Salad(Chopped Salad with Indian-spice vinaigrette)
Crunchy veggies in a spicy, zesty Indian-spice vinaigrette, make this chaat masala salad a summer staple! The Indian spice blend “chaat masala” gives this salad an incredible flavor, while tofu and veggies make it a satisfying, light meal.
Servings: 2
Ingredients
For the veggies:
- 7 ounces firm or extra firm tofu pressed for at least 15 minutes and then sliced into small cubes
- 1/2 cup chopped red onion
- 1 or 2 tomatoes chopped small
- 1/2 a green chili such as serrano or jalapeño, finely minced
- 1 cup chopped bell pepper I use either red bell pepper or a mix of red and green
- 1 cup chopped cucumber (partially peeled and then chopped into small pieces)
- 1 cup chopped or thinly sliced red radishes
- 1/2 cup packed cilantro
- 2 cups of packed chopped romaine lettuce
For the dressing:
- 2 to 3 tablespoons lime juice
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne optional
- 1/2 to 1 teaspoon Indian chaat masala blend
- 2 teaspoons of maple syrup
Instructions
- Chop up all of the veggies and tofu, if you haven't already, and add them to a large bowl.
- In a small bowl, add all of the ingredients for the dressing and mix really well.
- Add the dressing into the salad bowl and toss really well to coat, and serve immediately.
- You can add in some extra crunch and protein by topping this salad with some seeds or nuts, such as sesame seeds or hemp seeds. You can also serve it with some tortilla chips on the side because it is a refreshing, sour and zesty kind of salad, almost like a crunchy salsa like dip.
Video
Notes
Chaat masala is an Indian spice blend that you can find in Indian stores or online. If you don’t have chaat masala, you can use a mix of 1/2 teaspoon of Indian sulphur salt(kala namak) and 1/2 teaspoon ground cumin instead.
Storage: The salad is best made fresh and served immediately, because of the salt in the dressing. The onions, cucumbers, and other veggies will keep losing moisture as they sit in the dressing, and it will clean out all of the dressing flavor. To make ahead, refrigerate the veggies and dressing separately and combine just before serving(store upto 2 days)
This recipe is naturally gluten-free, oil-free, and nut-free.
To make Soyfree , use 1.25 cups cooked chickpeas or other beans or chickpea tofu instead.
Nutrition
Calories: 185kcal | Carbohydrates: 25g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 661mg | Potassium: 727mg | Fiber: 7g | Sugar: 14g | Vitamin A: 5338IU | Vitamin C: 126mg | Calcium: 198mg | Iron: 3mg