Spinach and Red Mustard Salad with Chickpea Dal Recipe | Vegetarian Times Skip to main content

Spinach and Red Mustard Salad with Chickpea Dal

Dal is an Indian side dish of beans, lentils or chickpeas that is usually puréed. Here the chickpeas are left whole for a filling salad that makes a great lunch. Feel free to substitute any kind of sprouted beans (found in the refrigerated produce section of most natural food stores) for mung beans. If you can’t find mustard leaves, simply use another peppery green, such as watercress or arugula.

Ingredients: 

Ingredient Set Name: 

Fresh Dal

Ingredients: 

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1 jalapeno pepper, seeded and sliced
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1 green onion, white part only
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1-inch piece fresh ginger, peeled and sliced
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3 Tbs. grapeseed oil
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2 Tbs. lime juice
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1 Tbs. chopped cilantro, plus more for garnish
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½ tsp. sugar
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¼ tsp. ground turmeric
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1 cup sprouted mung beans
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1 cup chickpeas, drained and rinsed

Ingredient Set Name: 

Lime Dressing

Ingredients: 

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1 Tbs. grapeseed oil
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1 Tbs. lime juice
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1 green onion, white part only
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½ tsp. sugar
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¼ tsp. ground turmeric

Ingredient Set Name: 

Salad

Ingredients: 

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4 cups baby spinach leaves (about 5 oz.)
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1 ½ cups red mustard leaves (about 2 oz.), cut into ribbons
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1 small tomato, diced (about ½ cup)

Instructions: 

  1. To make Fresh Dal: Purée jalapeño pepper, green onion, ginger, oil, lime juice, cilantro, sugar and turmeric in blender. Season with salt and pepper. Pour over sprouted mung beans and chickpeas in bowl. Let stand 1 hour.
  2. To make Lime Dressing: Blend oil, lime juice, green onion, sugar and turmeric in blender until smooth. Season with salt and pepper.
  3. To make Salad: Toss spinach, red mustard leaves and tomato with Lime Dressing in bowl. Mound Fresh Dal in center. Garnish with cilantro, and serve.

Nutrition Information: 

Calories: 
212
Protein: 
5 g
Total Fat: 
15 g
Saturated Fat: 
1.5 g
Carbohydrates: 
17 g
Cholesterol: 
mg
Sodium: 
263 mg
Fiber: 
5 g
Sugar: 
5 g
Yield: 
Serves 4

Comments on this Recipe

Added some sauteed orange bell pepper and zucchini (just til slightly underdone, still crisp). Added that to the chickpea mixture to marinate for a little something extra. Yummmm.

This salad is delicious! I made a number of changes due to what I had available in my kitchen: 1) Omitted the sprouted mung beans, omitted the mustard greens. 2) Substituted coconut oil for the grapeseed oil in the dal, and substituted olive oil for the grapeseed in the dressing. 3) I used dried chickpeas instead of canned. I ended up with a super-tasty meal that my husband (not a big chickpea fan) was raving over. Success!