I have great news for you! The Great Vegan Bean Book is shipping from Amazon right now so if you already pre-ordered the book look for it to hit your mailbox soon. To celebrate here’s another recipe from my newest book that is the perfect warm weather meal and is an awesome packed lunch too - Indian Chickpea Yogurt Salad.
You didn’t order your book yet? I am doing a giveaway and you can win a copy of The Great Vegan Bean Book that you can keep or give to a friend! Enter by leaving a comment on this post telling me your favorite bean or bean dish. I will pick a winner Monday May 13,2013. Please make sure you fill in your email on the comment form so I can get in touch with you if you win.
Get extra entries by doing one or more of the following and leaving an additional comment for each one you do. If you already follow me on Pinterest or Facebook just leave a comment telling me that. So you can follow me on:
This recipe uses kala namak or Indian black salt. Calling it black salt is always confusing to me because the outside is black but what you buy is pink and powdery. You can get it cheapest in an Indian market though you can easily order it online too. What’s so special about it is that it really makes things taste like eggs. It has a higher sulfur content than regular salt and is amazing in scrambled tofu too. If you hated the taste of eggs you can leave it out.
Indian Chickpea Yogurt Salad
Gluten-free, oil-free, soy-free option*
- 3 cups cooked chickpeas or 2 cans (15 ounces, or 425 g each), rinsed and drained
- 1 large potato, cooked and diced (peeled if not organic)
- 1 large cucumber, diced (peeled if waxed)
- ½ small onion, minced (optional)
For the dressing:
- 1 cup unsweetened soy yogurt (*use So Delicious plain coconut yogurt to make soy-free)
- Juice of ½ lime
- 1 ½ to 2 ½ teaspoons kala namak
(use less if you are on a low sodium diet, but kala namak is less salty than most salts – also do not use this much if subbing regular salt!) - 1 ½ teaspoons ground cumin
- 1 teaspoon garlic powder or 1 clove garlic, minced
- ½ to 1 ½ teaspoons cayenne or other spicy chili powder
- ½ teaspoon coriander
- Chopped cilantro, for serving
In a large bowl, combine the beans, potato, cucumber, and onion.
To make the dressing, combine all the ingredients in a small bowl. Taste and adjust the seasonings as needed. Add the dressing to the veggies and mix until thoroughly combined. Serve topped with cilantro.
Substitute just about any cooked beans that you have in the fridge, though kidneys and chickpeas tend to keep their shape the best. Add shredded or chopped carrots, summer squash, or even a few spicy radish slices to make it a dish all your own.
(The photo above was taken by Renee Comet.)
