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one green planet

This is another recipe that gives you two great dishes in one killer combination. The dahl is well spiced and hearty while the Romaine lettuce and parsnip provide a crisp base for the salad. Plus, this recipe is incredibly healthy so you can feel great while you eat a great meal.

Quick and Easy Salad With Chickpea Dahl [Vegan, Gluten-Free]

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What Ingredients Do You Need To Make Quick and Easy Salad With Chickpea Dahl [Vegan, Gluten-Free]

For the Dahl:
  • 1 tablespoon onion flakes
  • 1 teaspoon garlic flakes
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/4 teaspoon Himalayan salt
  • Black pepper, to taste
  • 1 ounce potatoes, cut into cubes
  • 1 ounce sweet potatoes, cut into cubes
  • 3.6 ounces boiled unsalted chickpeas, rinsed and drained (around 1/2 a small can)
  • A splash of coconut milk

For the Salad:

  • 4.2 ounces Romain lettuce, chopped
  • 1.8 ounces chicory root, chopped
  • 2.8 ounces raw red cabbage, chopped
  • 1.4 ounces raw parsnip, sliced
  • 3.5 ounces raw turnip, coarsely grated
  • 1 ounce avocado
  • Green onions
  • Fresh parsley

How To Make Quick and Easy Salad With Chickpea Dahl [Vegan, Gluten-Free]

To Make the Chickpea Dahl:
  1. Throw the onion, garlic, turmeric, garam masala, potatoes, and sweet potatoes into a pot and mix them well.
  2. Add the chickpeas and mix everything again.
  3. Add enough water to barely cover the vegetables.
  4. Bring the mixture to boil and simmer it until the potatoes are soft. This should take 5-8 minutes.
  5. Take the potato masher or a fork and mash the dahl until it has thickened to the desired consistency.
  6. Add some salt and pepper and mix it well.
  7. Pour in a splash of coconut milk and mix it again.

To Make the Salad:

  1. Arrange the raw vegetables in a big bowl the way you want and pour chickpea dahl over them. Season with green onions and fresh parsley and you are ready to go.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


About The Author

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Nele Liivlaid

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Nele is passionate about healthy eating and delicious food. However, she developed a more profound interest in nutrition and related diseases when she read The China Study. She is a plant-based certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog, Nutriplanet, where related articles and whole-food plant-based recipes are published weekly.

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