Gastography

This dish comes together in a flash and makes a nice, light, refreshing weekday meal. Vaguely Indian, vaguely not – big on flavor and low on fat.

Tart and Spicy Chickpea & Lentil Salad
Inspired by Wacky Chana Chaat from Herbivoracious

Salad Base
1 can chickpeas, drained and rinsed
1 1/2 c. carrots, diced
1/2 c. black lentils (or any other lentil that stands up to cooking), cooked
10 cherry tomatoes, halved
6 scallions, sliced into thin rounds
1 colored bell pepper, chopped (or 1/2 to 3/4 c. mixed color peppers – whichever you fancy)
Juice of 1 lime
1 tsp. sriracha
1 tsp. cumin
1 tsp. ground coriander
1/4 tsp. black pepper
Big pinch salt

Yogurt Topper
3 oz. plain greek yogurt
1 Tbsp. tamarind paste
Another big pinch salt

In a medium sized pan over medium heat, toast the chickpeas and carrots until browned. I did this in a dry pan and kept everything moving to prevent sticking. If you’re worried about having to babysit, add a Tablespoon or so of oil to the pan.

While the chickpeas/carrots are cooking, chop the pepper, slice the scallions, halve the tomatoes; toss into a big bowl along with the spices, lime juice, sriracha, and lentils.

Once the chickpeas/carrots are to your liking, add to the bowl. Toss and taste for seasoning.

In a separate small bowl, combine the yogurt, tamarind paste and a big pinch of salt. Stir. Taste and add more salt or tamarind as necessary.

To serve, top bowls of the salad with the yogurt mixture and mint chutney if you have any on hand. Extra splashes of tamarind or squirts of sriracha may be requested.

Serves 2 for dinner + 1 for lunch