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.
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