Deconstructed Samosa Salad
Serves 6
Ingredients
The Out Town Cook’s Tikka Tikka Bollywood Rub
1 15 oz can chickpeas, drained
3 medium-large Yukon gold potatoes, peeled and cubed into ¼ inch dice
1 cup shredded carrot
½ head red cabbage, shredded
1 small red onion, thinly sliced
½ cup fresh green peas or ½ cup frozen
½ cup cilantro
¼ cup mint
1 teaspoon fresh ginger, minced
¼ cup fresh lime juice
Zest of 1 lime
1 jalapeño pepper, seeded and diced
1 tablespoon honey
Salt to taste
Egg roll wrappers cut into ¼“ strips
Oil for frying
Step by Step Instructions
Step 1
Preheat the oven to 350F.
Step 2
Peel and dice the potato into ¼ inch cubes. Toss with oil to coat. Then toss with two tablespoons of the spice rub and place on a parchment paper-lined baking sheet.
Step 3
Drain the chickpeas and toss with one tablespoon of oil to coat. Then toss with one tablespoon of the spice rub. Place on a separate parchment-lined baking sheet.
Step 4
Place both baking sheets into the preheated oven and bake for 30 minutes, tossing every 10 minutes.
Step 5
Remove from the oven and set aside to cool
Step 6
In a blender place 2 tablespoons of oil, cilantro, mint, ginger, lime juice, jalapeño pepper, honey, lime zest and ¼ teaspoon of salt. Blend to combine.
Step 7
Place the vegetables and the cooled chickpeas and potatoes into a large bowl and toss with the dressing. Make sure to combine well.
Step 8
In a frying pan with about 1 inch of oil, fry the egg roll wrapper strips until crispy. Drain on a paper towel.
Step 9
Crumble fried wrapper strips over top of salad and serve with additional lime wedges.
