Spinach and Red Mustard Salad with Chickpea Dal Recipe

Name: Spinach and Red Mustard Salad with Chickpea Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jalapeno pepper, seeded and sliced; 1 green onion, white part only; 1-inch piece fresh ginger, peeled and sliced; 3 Tbs. grapeseed oil; 2 Tbs. lime juice; 1 Tbs. chopped cilantro, plus more for garnish; 1/2 tsp. sugar; 1/4 tsp. ground turmeric; 1 cup sprouted mung beans; 1 cup chickpeas, drained and rinsed; 1 Tbs. grapeseed oil; 1 Tbs. lime juice; 1 green onion, white part only; 1/2 tsp. sugar; 1/4 tsp. ground turmeric; 4 cups baby spinach leaves (about 5 oz.); 1 1/2 cups red mustard leaves (about 2 oz.), cut into ribbons; 1 small tomato, diced (about 1/2 cup)

Servings: persons

1 jalapeno pepper, seeded and sliced
1 green onion, white part only
1-inch piece fresh ginger, peeled and sliced
3 Tbs. grapeseed oil
2 Tbs. lime juice
1 Tbs. chopped cilantro, plus more for garnish
1/2 tsp. sugar
1/4 tsp. ground turmeric
1 cup sprouted mung beans
1 cup chickpeas, drained and rinsed
1 Tbs. grapeseed oil
1 Tbs. lime juice
1 green onion, white part only
1/2 tsp. sugar
1/4 tsp. ground turmeric
4 cups baby spinach leaves (about 5 oz.)
1 1/2 cups red mustard leaves (about 2 oz.), cut into ribbons
1 small tomato, diced (about 1/2 cup)

1
To make Fresh Dal: Puree jalapeno pepper, green onion, ginger, oil, lime juice, cilantro, sugar and turmeric in blender.
2
Season with salt and pepper.
3
Pour over sprouted mung beans and chickpeas in bowl.
4
Let stand 1 hour.
5
To make Lime Dressing: Blend oil, lime juice, green onion, sugar and turmeric in blender until smooth.
6
Season with salt and pepper.
7
To make Salad: Toss spinach, red mustard leaves and tomato with Lime Dressing in bowl.
8
Mound Fresh Dal in center.
9
Garnish with cilantro, and serve.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 jalapeno pepper, seeded and sliced, 1 green onion, white part only, 1-inch piece fresh ginger, peeled and sliced, 3 Tbs. grapeseed oil, and more.

Yes, Spinach and Red Mustard Salad with Chickpea Dal falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach and Red Mustard Salad with Chickpea Dal

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