Chaat Masala Salad Chopped Salad with Indian Lime vinaigrette

Crunchy veggies in a spicy, zesty Indian-spice vinaigrette, make this chaat masala salad a summer staple! The Indian spice mix “chaat masala” gives this salad an incredible flavor, while tofu and veggies make it a satisfying, light meal.

Let me introduce you to this amazing Indian spice mix called Chaat Masala. Chaat masala is an Indian spice mix which incorporates Indian sulfur salt (kala namak), cumin, cayenne, and other ingredients. It’s adds a tremendous sour and spicy flavor!

It is a refreshing summer chaat masala salad inspired by a kachumber salad. I used onion, tomatoes, cucumbers, and radishes as a base and add some tofu for protein, a lot of cilantro for the herbs, and lettuce for some extra crunch and to make it more of a filling meal. 

It has an easy dressing of lime juice, a great deal of black pepper, and chaat masala.

In the event you’re wondering why I’d you’ll add eggy-smelling kala namak to the combination, well chaat masala has been utilized in Indian cuisine for various flavors. They’re highly regarded and utilized in many snacks, street food, or over fruits and any which way in India. It would smell barely eggy, however the taste is sort of spicy sour patch sort of flavor profile. And that flavor works splendidly on this chopped salad. You certainly should try it! 

Why You’ll Love Chaat Masala Salad

• a lot of fresh, crunchy veggies
• sweet-and-spicy, tangy dressing
• ready in under half-hour
• naturally gluten-free, oil-free, and nut-free

More Vegan Summer Salads

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Chaat Masala Salad(Chopped Salad with Indian-spice vinaigrette)

Crunchy veggies in a spicy, zesty Indian-spice vinaigrette, make this chaat masala salad a summer staple! The Indian spice mix “chaat masala” gives this salad an incredible flavor, while tofu and veggies make it a satisfying, light meal.

Prep Time25 minutes mins

Total Time25 minutes mins

Course: Fundamental, Salad

Cuisine: Indian

Keyword: chaat masala salad

Servings: 2

Calories: 185kcal

Writer: Vegan Richa

Ingredients

For the veggies:

• 7 ounces (198.45 g) firm or extra firm tofu pressed for at the least quarter-hour after which sliced into small cubes
• 1/2 cup (80 g) chopped red onion
• 1 or 2 tomatoes chopped small
• 1/2 a green chili similar to serrano or jalapeño, finely minced
• 1 cup (149 g) chopped bell pepper I take advantage of either red bell pepper or a mixture of red and green
• 1 cup (133 g) chopped cucumber (partially peeled after which chopped into small pieces)
• 1 cup (116 g) chopped or thinly sliced red radishes
• 1/2 cup (8 g) packed cilantro
• 2 cups (47 g) of packed chopped romaine lettuce

For the dressing:

• 2 to three tablespoons lime juice
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne optional
• 1/2 to 1 teaspoon Indian chaat masala mix
• 2 teaspoons of maple syrup

Instructions

• Chop up all the veggies and tofu, for those who haven’t already, and add them to a big bowl.

• In a small bowl, add all the ingredients for the dressing and blend very well.

• Add the dressing into the salad bowl and toss very well to coat, and serve immediately.

• You may add in some extra crunch and protein by topping this salad with some seeds or nuts, similar to sesame seeds or hemp seeds. You may also serve it with some tortilla chips on the side since it is a refreshing, sour and zesty sort of salad, almost like a crunchy salsa like dip.

Notes

Chaat masala is an Indian spice mix which you could find in Indian stores or online. In the event you don’t have chaat masala, you need to use a mixture of  1/2 teaspoon of Indian sulphur salt(kala namak) and 1/2 teaspoon ground cumin as an alternative.
Storage: The salad is best made fresh and served immediately, due to the salt within the dressing. The onions, cucumbers, and other veggies will keep losing moisture as they sit within the dressing, and it’s going to clean out all the dressing flavor. To make ahead, refrigerate the veggies and dressing individually and mix just before serving(store upto 2 days) 
This recipe is of course gluten-free, oil-free, and nut-free.
To make Soyfree , use 1.25 cups cooked chickpeas or other beans or chickpea tofu as an alternative. 
 

Nutrition

Nutrition Facts

Chaat Masala Salad(Chopped Salad with Indian-spice vinaigrette)

Amount Per Serving

Calories 185
Calories from Fat 45

% Day by day Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 661mg29%

Potassium 727mg21%

Carbohydrates 25g8%

Fiber 7g29%

Sugar 14g16%

Protein 12g24%

Vitamin A 5338IU107%

Vitamin C 126mg153%

Calcium 198mg20%

Iron 3mg17%

* Percent Day by day Values are based on a 2000 calorie weight-reduction plan.

Ingredients and Substitutions

• tofu – Pressed and cubed.
• veggies – Red onion, tomato, green chili, bell pepper, cucumber, radishes, and lettuce give this salad amazing flavors and crunch!
• cilantro – Brings fresh, herbal flavor to the combination.
• dressing – Lime juice, black pepper, salt, chaat masala, cumin, and maple syrup make an easy, Indian-spice vinaigrette. You may add cayenne for a little bit heat, too, for those who want this to be spicier!

Suggestions

• Don’t skip pressing the tofu! Since we are usually not cooking it, pressing will give it the most effective texture.
• Definitely serve this salad immediately after making it. Leftovers will lose moisture and texture as they sit overnight within the fridge.
• You may add in some extra crunch and protein by topping this salad with some seeds or nuts, similar to sesame seeds or hemp seeds. You may also serve it with some tortilla chips on the side since it is a refreshing, sour and zesty sort of salad, almost like a side salad or dip.

How one can Make Chaat Masala Salad

Chop up all the veggies and tofu, for those who haven’t already, and add them to a big bowl.

In a small bowl, add all the ingredients for the dressing and blend very well. 

Add the dressing into the salad bowl and toss very well to coat, and serve immediately. 

Continuously Asked Questions