Samosa Summer Salad

Samosa Summer Salad
Staff Writer
Paige Jordan with Earthy Feast

Samosa Summer Salad

Summer is here, bring on the salads! Lately, my go-to lunch during the work week has been something I’ve cooked on the weekend on top of a bed of greens. Having a bunch of fresh greens on hand helps stretch my meals and although I admit the combinations can get pretty weird and random, I never get sick of eating salads. I remember when my sister and I were kids we would beg my mom to buy salad dressing at the store. Buying a $4 bottle of vegetable oil, vinegar, thickeners and preservatives wasn’t her thing so she usually made her own. At the time I didn’t appreciate it, but now I can’t remember the last time I bought salad dressing from the store. It’s so easy, fresh and fun to make your own and and you can easily customize and complement your dressing to your dish. Plus, it just tastes amazing!

I got this salad idea from one of my random lunches. I had one little store-bought, vegetarian samosa on top of a big pile of greens. I wanted more samosa flavor (without the fried pocket part) and a cilantro dressing to top it all off. I’m a big cilantro fan, I could eat it as a salad by itself! This salad is so packed with flavor you won’t even notice it’s vegan. The chickpeas are seasoned and baked for a crispy crunch. If you haven’t tried baked chickpeas yet, you should! They are easy to make and fun to eat. The carrots and potatoes are tossed in curry, then roasted – they’re so sweet and flavorful this time of year. Oh and I could go on and on about this lemony-garlic-curry-cilantro-with-a-touch-of-mint-dressing, but that’s me, the cilantro lover talking.

 

4
Servings
654
Calories Per Serving
Deliver Ingredients

Ingredients

For the Salad

  • Lettuce
  • 1 Cup Fresh peas
  • 7 Whole Carrots
  • 1 Pound Fingerling potatoes
  • 2 Shallots

For the Crispy Chickpeas

  • 1 Cup Or Can of Chickpeas
  • 1 Teaspoon Curry powder
  • 1 Teaspoon Cumin
  • 1 Teaspoon Garlic powder
  • 1 Teaspoon Pepper flakes (if you like it spicy)
  • Pinch of Salt and pepper
  • High heat oil

For the Dressing

  • 1 Bunch of Cilantro
  • 3 Garlic Cloves
  • 2 Oregano cuttings
  • 2-3 Mint Leaves
  • 3 Tablespoons Olive oil
  • Juice of whole lemon
  • 1 Teaspoon Curry powder
  • 2 Pinches of Cumin seeds
  • Pinch of Salt and pepper
  • Pinch of Pepper flakes (if you like it spicy)

Directions

For the Salad

Toss the carrots and potatoes in a little bit of your favorite high heat oil and a dash of curry, salt and pepper and roast near the middle rack for 15 to 20 minutes.

For the Crispy Chickpeas

Start by rinsing and drying the chickpeas. After they are dry toss with your favorite high heat oil and spices and roast on 400 near the bottom rack for 15 to 20 minutes until crispy. 

For the Dressing

While everything is roasting, make the dressing. Combine ingredients and blend!

Combine salad ingredients: lettuce, peas (if using fresh peas, quickly blanch until bright green in color, then rinse with cold water) and shallots, top with crunchy chickpeas and roasted carrots and potatoes. Top everything with the dressing.

 

Nutritional Facts

Total Fat
64g
91%
Sugar
7g
8%
Saturated Fat
14g
58%
Cholesterol
15mg
5%
Carbohydrate, by difference
15g
12%
Protein
9g
20%
Vitamin A, RAE
133µg
19%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
212µg
100%
Calcium, Ca
133mg
13%
Choline, total
8mg
2%
Fiber, total dietary
5g
20%
Folate, total
35µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
41mg
13%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
44mg
6%
Selenium, Se
1µg
2%
Sodium, Na
246mg
16%
Water
48g
2%
Zinc, Zn
1mg
13%

Samosa Shopping Tip

Buy cooking oils with high smoke points like peanut, canola, and safflower which don’t break down at the high temperatures needed for deep-frying.

Samosa Cooking Tip

Oil and water do not mix – make sure the food being fried is dry before going into the oil.