Tandoori Paneer and Spiced Chickpea Salad with Tahini Dressing

Tandoori Paneer and Spiced Chickpea Salad with Tahini Dressing


For the paneer:

  • 400g paneer cut into small cubes
  • 2 teaspoons tandoori masala ( if you don’t have tandoori masala, you can use 1/2 teaspoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder and 1/2 teaspoon sweet paprika powder)
  • 1 teaspoon salt
  • 1 tablespoon ginger garlic paste
  • the juice of 1 lemon
  • 1 tablespoon light olive oil

For the chickpeas:

  • 1 bottle chickpeas, 400g, drained
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons homemade curry powder
  • black pepper and salt

For the tahini dressing:

  • 3 garlic cloves
  • 1/4 cup tahini
  • 2 Tbsp olive oil
  • 2 medium lemons  (juiced)
  • 1-2 Tbsp maple syrup (or honey)
  • 1 pinch each salt + pepper
  • Hot water (to thin)

For the salad:

You can use any green or vegetables you like;

I used:

  • Gem lettuce
  • Baby tomatoes
  • Broccoli
  • Baby spinach



For the Paneer:

Combine the paneer and all the ingredients well. Mix thoroughly and allow to marinate for at least 30 minutes, ideally 12 hours for all the flavours to absorb.

When you’re ready, heat a large non-stick pan and add olive oil, just enough to cover the base of the pan thinly.

Once it’s hot enough, add the paneer. Don’t overcrowd the pan, you want the paneer to fry nicely and create a crisp coating, if you overcrowd the pan they will just steam. SO do this in 2 batches if you have to. Once the paneer has taken on a golden colour and has crisped on the outside, you can remove it from the pan and set aside.

For the chickpeas:

Preheat oven to 180C and set out a baking sheet.

Drain chickpeas well. Rinse well with water and thoroughly drain.

Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off.

Transfer the chickpeas to a mixing bowl and top with oil, curry powder and salt. Mix well to combine.

Bake for a total of 30-45 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking.

Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes – they will continue crisping as they cool.

For the tahini dressing:

Add all dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup for sweetness. Set aside.

For the salad:

Prepare your veg as you like. Before you add the other components of your salad, add a little lemon juice, olive oil, salt and pepper and toss the vegetables nicely.

Now you can add all the other components: the tandoori paneer, the dressing and finish with the chickpeas on top!

You could also create individual bowls and top with the dressing and chickpeas.

Enjoy as a main meal or as a side salad! I think this is pretty perfect for summer!

Tandoori Paneer and Spiced Chickpea Salad with Tahini Dressing

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