Carrot and Parsnip Chaat
This 100% inauthentic Indian-style salad is a great way to use vegetables you will likely have in your fridge around the holidays. You could roast so...me vegetables specifically for this recipe, or use some leftover from your Christmas dinner. Read more This 100% inauthentic Indian-style salad is a great way to use vegetables you will likely have in your fridge around the holidays. You could roast some vegetables specifically for this recipe, or use some leftover from your Christmas dinner.
Plantpoints
fibre
spices
Plantpoints
fibre
spices
NUTRITION PER SERVING (Read more)
Notes
Sev are Indian fried chickpea noodles. If you can’t find any in the shops you could use a bag of Bombay mix as an alternative. Though not the healthiest item, when consumed in moderation like in this recipe, we think they add a satisfying crunch. If you’d rather not use them, you can add some mixed seeds instead.
Plantpoints
fibre
spices
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.
Place the carrots and parsnips onto a baking tray. Pour over the chickpeas, garam masala, chilli powder, olive oil, and a sprinkle of salt. Toss to coat. Place into the oven and bake for 22-25 minutes, until the vegetables are tender and the chickpeas are crispy.
Place all ingredients for the chutney into a blender and blend until smooth. Add salt to taste.
Stir together the tamarind paste and date syrup.
Place the kale and cooled, roasted vegetables onto a tray. Dollop with Greek yoghurt, drizzle over the tamarind and date mixture and chutney. Sprinkle with sev and pomegranate and serve.
Notes
Sev are Indian fried chickpea noodles. If you can’t find any in the shops you could use a bag of Bombay mix as an alternative. Though not the healthiest item, when consumed in moderation like in this recipe, we think they add a satisfying crunch. If you’d rather not use them, you can add some mixed seeds instead.
User comments (1)
It was pretty obvious by the pictures to me but the method didn’t say how to prepare the veg, esp thinking of the less competent cook.
I also doubled the kale and GM and felt the quantity overall was not really enough for 6.
Also needed to loosen down the tahini dressing as very thick, definitely not pourable.
But we enjoyed and will do so again today with the remainder but not outstanding but used up,the ingredients I needed to, ie carrots, parsnip and chickpeas!