Tandoori Corn Watermelon Salad
Tandoori Corn Watermelon Salad - colorful, fresh, and full of flavor, this salad has everything I love about summer, all in one bowl! Grilled corn, crispy chickpeas, sweet watermelon, pickled onions, masala peanuts, and fresh herbs, all tossed in a zingy Indian-spiced dressing. It’s refreshing, bold, and honestly… kind of addictive!❤️
Ingredients
Marinade (used for both corn and chickpeas):
- 1 1/2 tbsp olive oil
- 1 tsp chaat masala
- 1/2 tsp kashmiri red chili powder
- 1/2 tsp mango powder (amchur)
- 2 cloves garlic , minced (optional)
- 1/2 tsp black salt
- salt , to taste
Salad Dressing:
- 1 1/2 tbsp olive oil
- 2 tbs lemon juice
- 1/2 tsp roasted cumin powder
- 1/2 tsp red chilli powder
- 1 tsp chaat masala
- 1/4 tsp black salt
- 1 tbsp honey
- 1 thai red chilies finely chopped or minced
Salad:
- 2 corn , boiled and grilled
- 1 cup chickpeas (garbanzo beans) , canned or boiled
- 1 1/2 cup watermelon , diced
- 1/2 cup cucumbers , chopped
- 1/2 cup pickled onions
- 2 tbsp feta cheese , optional
- 3 tbsp masala peanuts
- 8-10 mint leaves
- 8-10 basil leaves
Instructions
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Make the Marinade: In a small bowl, whisk together all the marinade ingredients.
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Grill the Corn: Brush some of the marinade over the boiled corn cobs. Grill them on a hot griddle or grill pan until lightly charred. Let cool, then slice off the kernels.
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Crispy Chickpeas: Mix the remaining marinade with the chickpeas. You can air-fry or bake them (350℉/175℃) until lightly crispy. You can also pan fry them.
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Make the Dressing: In a separate bowl, whisk together all the dressing ingredients.
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Assemble the Salad: Add in grilled corn, crispy chickpeas, watermelon, cucumber, pickled onions, masala peanuts, mint, and basil. Toss gently and serve fresh or chilled for maximum flavor.