Chaat Masala Salad(Chopped Salad with Indian-spice vinaigrette)
User Reviews
5
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Prep Time
25 mins
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Total Time
25 mins
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Servings
2
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Calories
185 kcal
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Course
Main Course, Salad
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Cuisine
Indian
Chaat Masala Salad(Chopped Salad with Indian-spice vinaigrette)
Description
This salad combines diced firm tofu with a variety of finely chopped fresh vegetables including red onion, tomato, green chili, bell peppers, cucumber, radish, cilantro, and romaine lettuce. The vegetables contribute crispness and brightness, while the tofu adds protein and a smooth texture.
The dressing mixes lime juice with a spice blend containing black pepper, salt, cumin, cayenne, and chaat masala, topped with a touch of maple syrup to balance acidity. This vinaigrette coats the salad elements thoroughly, infusing each bite with a sour, spicy, and aromatic profile reminiscent of Indian street food flavors.
The salad can be enjoyed as a light main or side, featuring a fresh, crunchy mouthfeel tempered by the tangy, warmly spiced dressing. Extras like sesame or hemp seeds add crunch and protein. Tortilla chips served alongside can help scoop bites or add further textural contrast.
Because the salt in the dressing draws moisture from vegetables over time, it's best to combine the dressing with the salad just before serving. To prepare in advance, keep vegetables and dressing separate in the fridge for up to two days. The recipe is naturally gluten-free, oil-free, and can be adapted for soy-free diets by substituting cooked chickpeas or chickpea tofu for the tofu.
Ingredients
For the veggies:
- 7 ounces firm tofu pressed for at least 15 minutes and then sliced into small cubes, or extra firm tofu
- 1/2 cup onion red, chopped
- 1 or 2 tomato chopped small
- 1/2 green chili such as serrano or jalapeño, finely minced
- 1 cup bell pepper I use either red bell pepper or a mix of red and green, chopped
- 1 cup cucumber partially peeled and then chopped into small pieces, chopped
- 1 cup radish chopped or thinly sliced
- 1/2 cup cilantro packed
- 2 cups romaine lettuce packed chopped
For the dressing:
- 2 to 3 tablespoons lime juice
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon salt
- 1/2 teaspoon cumin ground
- 1/4 teaspoon cayenne pepper optional
- 1/2 to 1 teaspoon chaat masala blend Indian
- 2 teaspoons maple syrup
Instructions
- Chop up all of the veggies and tofu, if you haven't already, and add them to a large bowl.
- In a small bowl, add all of the ingredients for the dressing and mix really well.
- Add the dressing into the salad bowl and toss really well to coat, and serve immediately.
- You can add in some extra crunch and protein by topping this salad with some seeds or nuts, such as sesame seeds or hemp seeds. You can also serve it with some tortilla chips on the side because it is a refreshing, sour and zesty kind of salad, almost like a crunchy salsa like dip.
Notes
- Store vegetables and dressing separately in the refrigerator and mix right before serving to maintain crispness; consume within two days.
- Use chaat masala purchased from Indian stores or online; alternatively, substitute with a mix of 1/2 teaspoon kala namak (Indian sulfur salt) and 1/2 teaspoon ground cumin.
- To make soy-free, replace tofu with 1.25 cups cooked chickpeas, other beans, or chickpea tofu.
- This salad is naturally gluten-free, oil-free, and nut-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 661mg | 28% |
| Potassium | 727mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 5338IU | 107% |
| Vitamin C | 126mg | 140% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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