Chana Masala Side Salad
From the day I started cooking for well-being at my Heartbeat Restaurant in the mid-90’s, I quickly learned about the deliciousness and power of superfoods. To make sure the customers I was feeding got the very best flavor ‘bang-for-the-buck,’ as well as the health benefits superfoods are prized for, I put legumes (pulses), hard squash, leafy greens, sweet potatoes, peppers, and South Asian spices at the top of my ingredient list.
All of these super-powered ingredients are included in this sensationally delicious, refreshing and satisfying soup and salad combo. My Chana Masala Cauliflower Soup has five superfoods packed into one package. Most people feel that summer is not ‘soup season.’ I say there is nothing better than pairing soup with a salad, a pasta dish, or summertime sandwich. I call it “Souperfood Season!”
Salad Ingredients
(can be made up to an hour in advance)
3 cups massaged kale
3 cups frisée lettuce or green radicchio
1 tablespoon olive oil
1 teaspoon minced garlic
2 teaspoons garam masala spice
1/4 teaspoon red chili flakes
1/4 teaspoon cracked black pepper
Juice of one lime
3/4 cup sliced red onions (Refer to tip link please)
3/4 cup sliced red peppers (refer/link to red pepper tip video please)
3/4 cup sliced yellow peppers
3/4 cup cucumber sticks
1/2 cup cooked chick peas
1/2 cup cooked bulger or buckwheat
1/2 cup chopped, toasted cashews
1/2 cup mixed cherry tomatoes, cut in half
Edible violet or nasturtium blossoms (optional)
Steps
1. Place the frisée lettuce in a medium mixing and drizzle with the olive oil. Mix well, then add the massaged kale. Mix well.
2. Add the garlic, garam masala, chili flakes and cracked black pepper. Mix well, then squeeze-in the lime juice. Mix well.
3. Add all the vegetables, chick peas, and bulger or buckwheat. Toss until well combined. If necessary, season with some sea salt.
Serving with four pieces of toasted naan bread and two quarts (2-2lb bags) of Wholesome Crave Chana Masala Cauliflower soup serves eight people.
