Indian Inspired Salad Bowl with Chickpea Dosa

When I think of Indian food I think of colour and incredible flavour. This vibrant salad with a traditional dosa puts a healthy spin on an Indian takeaway, giving you a delicious, hearty main course that is full of energy and feels wonderfully comforting. It would also make a great pack lunch to keep you going on a busy day, so you can make extra and save it in the fridge for a few days. There are 4 parts of this meal which all draw together to create a colourful and delicious plate. I hope you enjoy it as much as I do!

what you’ll need

(serves 4)

For the Indian spiced humous:

  • 1 tin of chickpeas

  • Lemon juice (half a cup of juice)

  • 3 tablespoons of tahini

  • 2 cloves of garlic, grated or finely chopped

  • 4 tablespoons of olive oil

  • generous pinch of paprika

  • generous pinch of sea salt

  • 2 teaspoons of garam masala

For the dosa:

  • 200g Chickpea flour / Gram Flour

  • 300ml warm water

  • 1 teaspoon of turmeric

  • 1 teaspoon of curry powder

  • pinch of chilli powder

  • 2 tablespoons of sesame oil

  • 1 teaspoon of sea salt

For the salad:

  • 2 carrots

  • 1/4 of a red cabbage

  • half a red onion

  • 1 lime juice

For the Kale:

  • 200g Kale

  • 1 red chilli

  • 1 cup of cashews

what to do

Prepare the dosa mix. Put the warm water in a bowl and sieve the chickpea flour into it, whisking all the time to avoid any lumps. This should eventually turn into a thin paste. Cover with cling film and leave in a warm place for at least 30 minutes (can be overnight).

Preheat the oven to 180 degrees. Put the kale into a baking dish and cover with coconut oil. Slice up the chilli and sprinkle over the top, along with the cashews. Place in oven for 20-30 minutes until nice and crispy.

Whizz up all the ingredients for the humous in a food processor until it is perfectly smooth.

For the salad, finely slice all the veg (not the lime) or whizz briefly in the food processor, then put all the ingredients in a large bowl and mix with the lime juice..

Stir in the remaining ingredients for the dosa into the chickpea paste. Add the sesame oil to a pan with a medium-high heat. Spoon a ladle full of mixture into the pan and smooth until it’s thin and circular. Let it cook for a couple of minutes until it is crispy on the edges. Flip the dosa over and cook on the other side. Take it off the heat and serve immediately.

Plate up the dosa, humous, salad and kale and enjoy the colourful superfoods!