Chana Masala Salad

Recipe by: Susan Voisin

This delicious, slightly spicy salad is perfect summer fare. The soymilk/coconut extract combination adds an exotic richness.

* 1 medium onion, chopped
* 1 clove garlic, minced
* 1/2 red bell pepper, chopped
* 1/2 tsp. cumin seeds
* 1/4 tsp. ground coriander
* 1/8 tsp. red pepper (cayenne)
* 1/2 tsp. garam masala or curry powder
* 1/2 tsp. salt (optional)
* 1/4 cup vanilla soymilk*
* 1/8 tsp. coconut extract*
* 1 tsp. lemon juice
* 1 can (15 ounces) chickpeas, rinsed and drained
* 1 medium tomato, chopped
* spinach leaves

Brown onion in a non-stick skillet until almost caramelized (about 7 minutes), using a tablespoon or two of water to prevent sticking as needed. Add garlic, red bell pepper, cumin, coriander, red pepper, and garam masala, and cook for two minutes, stirring constantly. Add salt, vanilla soymilk, coconut extract, and lemon juice and stir until heated. Remove from heat and add chickpeas and tomato and stir to combine. Serve either immediately or chilled, over a bed of spinach leaves.

Note: 1/4 cup lite coconut milk may be used instead of the soymilk and extract.

Serves 3

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