Samosa salad. A salad fiesta of color and flavor, this recipe helps you turn everyday Indian ingredients into a showstopper. It’s the ideal way to liven up midweek meals with the right notes of crisp, tangy and refreshing flavors. Add a sprinkle of chaat masala and a generous drizzle of chutney vinaigrette for extra flavor and street food vibe.
Why I Love This Salad
A bed of fresh, tender, leafy greens scattered like a forest floor, bright strips of vibrant veggies adding color and crunch nestled between the beautiful greens, and even the dressing glistens across the surface successfully tying every element together. Think of salads as an art bringing you a sensory experience of crisp, tangy, earthy, creamy, and utterly refreshing flavors. The color, shapes and texture - all matters to create a beautiful salad.
Nowhere is this more true than in this vibrant salad loaded with samosas, cucumbers, tomatoes, onions, sev (chickpea noodles), roasted chickpeas, chaat masala and fresh coriander (cilantro) leaves. Certainly, it’s a variation of your favorite samosa chaat, but in the form of a salad. Crisp and fresh, and generously drizzled with chutney vinaigrette. All the elements in this salad, even the crispy sev or noodles, get their moment in the spotlight. Don’t fret even if you overdo one element, it’s going to be absolutely delicious. Here are the secrets for making the best Indian salad that pop with flavor and color.
Key Ingredients In Samosa Salad
- Samosa - The key element of this recipe.
- Crispy chickpeas - Cooked chickpeas baked until crispy brings in the crunch.
- Sev or chickpea noodles - Adds more crunch to the salad.
- Veggies - Finely chopped cucumbers, cherry tomatoes and onions.
- Chaat masala - To bring in the chaat vibes.
- Coriander (cilantro) leaves - Skip if you don’t like these green herbs.
- Vinaigrette - A basic vinaigrette with add-on flavor from classic green chutney.
How To Make Samosa Salad
Prep the ingredients - You will need cooked samosas in this recipe, which can be homemade or store bought. Simply chop them into smaller pieces before adding to the salad. Bake chickpeas to make crispy chickpeas. To make sev or chickpea noodles, you can either deep fry or bake for a healthy twist. Chop the veggies like cucumbers, tomatoes and onions.
Whip up the vinaigrette - All you need to do is add a little green chutney to the basic vinaigrette combining olive oil and vinegar. You will get flavor loaded vinaigrette ideal for your favorite salads.
Assemble the salad - Place all the salad elements except the dressing in a large bowl. I highly recommend adding the vinaigrette 5- 10 minutes before serving, just to give enough time to soak up the flavors from the dressing. With the amount of vinaigrette you need to use, add more or less depending on your preference.
Ingredients
- ▢ 3 large cooked samosas chopped
- ▢ 1 cup crispy chickpeas
- ▢ 1 cucumber chopped
- ▢ ¾ cup chopped red onion
- ▢ 8 cherry tomatoes halved
- ▢ 1 cup sev (crispy chickpea noodles)
- ▢ 1 teaspoon chaat masala
- ▢ A handful chopped coriander (cilantro) leaves optional
- ▢ Salt and pepper to taste
Dressing:
- ▢ Chutney vinaigrette
Instructions
- Place chopped samosas, chickpeas, cucumber, red onion, cherry tomatoes, and sev (chickpea noodles) in a large bowl.
- Sprinkle with chaat masala. Add coriander (cilantro) leaves.
- Season with salt and pepper.
- Drizzle with chutney vinaigrette. Toss.
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Ingredients
- ▢ 3 large cooked samosas chopped
- ▢ 1 cup crispy chickpeas
- ▢ 1 cucumber chopped
- ▢ ¾ cup chopped red onion
- ▢ 8 cherry tomatoes halved
- ▢ 1 cup sev (crispy chickpea noodles)
- ▢ 1 teaspoon chaat masala
- ▢ A handful chopped coriander (cilantro) leaves optional
- ▢ Salt and pepper to taste
Dressing:
- ▢ Chutney vinaigrette
Instructions
- Place chopped samosas, chickpeas, cucumber, red onion, cherry tomatoes, and sev (chickpea noodles) in a large bowl.
- Sprinkle with chaat masala. Add coriander (cilantro) leaves.
- Season with salt and pepper.
- Drizzle with chutney vinaigrette. Toss.
