Spicy and flavourful, the Samosa Salad uses all the inside ingredients found in a traditional samosa like green peas, potatoes and curry with additional fixings like carrots, cabbage and red onions to mimic a salad, without any deep frying.
No. 1 | Preheat oven to 350°.
No. 2 | In a small bowl, mix together the curry powder, cumin, garam masala and salt.
No. 3 | Peel and dice the potatoes into ¼” cubes. Coat with 1 tablespoon of olive oil and 2 tablespoons of spice mixture. Place on a baking sheet. Drain the chickpeas and coat with 1 tablespoon of olive oil and remaining spice mixture. Place on a separate baking sheet from potatoes. Cook book the chickpeas and potatoes for 30 mins, mixing each 10 minutes. Remove and allow to cool to room temperature.
No. 4 | Meanwhile, place 2 tablespoons olive oil, cilantro, mint, ginger, garlic, lime juice, lime zest, honey, and salt in a blender or food processor. Pulse for 20 seconds and set aside.
No. 5 | Place the shredded cabbage, shredded carrots, peas, red onion, chickpeas, and potatoes in a large salad bowl. Pour the dressing overtop and toss well.
No. 6 | Garnish with a some fresh chopped mint and cilantro.