¼tspchile powder or cayenne pepperoptional for heat
2tbspolive oil
2clovesgarlicminced
1tspcumin seeds
3tbsplemon juice
zest of ½ lemon
½tspmustard
Salad
2cupscooked beans**
1English cucumber (or 2-3 Persian cucumbers)diced
2tomatoesdiced
1carrotgrated
1celerythinly sliced
2green onionsthinly sliced
1cuploosely packed parsley**chopped
2tangerines**diced
½cuptoasted walnuts**chopped
Instructions
Make dressing: In a small bowl, mix together coriander, paprika, turmeric, salt, black pepper, and chile powder.
Heat olive oil in a small pan over medium heat. Add garlic and cumin seeds and stir constantly for 1 minute or until garlic just starts to turn golden.
Turn off heat and quickly pour the olive oil mixture into the bowl of spices. The oil should sizzle. Mix together the oil and spices and set aside to cool.
Prep salad: While the dressing is cooling, prepare the salad. Add all salad ingredients to a large mixing bowl
Finish dressing: Once the dressing has cooled, add lemon juice, lemon zest, and mustard. Whisk until well combined.
Toss salad: Pour dressing over salad and toss until well combined.
You can serve immediately, but the flavors will be better after marinating for a few hours in the fridge.
Notes
Dressing: Feel free to play around with the spice mix to find what you like best. Try curry powder, Cajun seasoning, BBQ seasoning, nutritional yeast, onion powder, etc.Beans: Chickpeas, black eyed peas, kidney beans, white beans, or green lentils work well.Herbs: Instead of (or in addition to) parsley, try other herbs like cilantro, mint, or dill.Nuts: Pecans, pistachios, almonds, cashews, pumpkin seeds, sunflower seeds, or hemp seeds would be delicious too!Fruit: Try other fresh fruit like apples, peaches, or mangos, or use dried fruit like raisins, dried cranberries, or dried apricots.