This inventive salad is a nutritional powerhouse and sure to zest up those blah winter days!
|3 t||fresh ginger (grated)|
|2 T||sesame oil (or peanut oil)|
|1||onion (small, minced)|
|1||red chili (de-seeded and finely chopped)|
|1 t||chili powder|
|1 T||garam masala|
|salt (to taste)|
|pepper (to taste)|
|1||cucumber (de-seeded and chopped)|
|1⁄3 c||cilantro (chopped)|
|4 T||yogurt (plain, preferably Greek-style)|
|1||pomegranate (seeds removed)|
Heat oil in a skillet. Add the ginger, onion, and chopped chili to the oil. Fry over medium heat until onions are soft (about 5 minutes.) Add the chickpeas and cook for an additional 5 minutes or so, until golden. Add the chili powder and garam masala and cook an additional 2-3 minutes, until fragrant. Remove from heat and add salt and pepper or additional spices as desired.
In a small bowl, combine the cucumber, chopped cilantro, and tomatoes. Toss with a good squeeze of lemon juice.
Divide the cucumber and tomato mixture between four plates and top with the chickpea mixture. Dollop each plate with a tablespoon of yogurt. Sprinkle pomegranate seeds over each salad.
Serve with naan or papadums on the side. Enjoy!