Chickpea, Spinach & Paneer Salad - Alberta Pulse Growers

Ingredients

• 1 Tbsp (15 mL) Chaat Masala
• 1/4 cup (60 mL) canola or olive oil
• 1 Tbsp (15 mL) red or white wine vinegar
• 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) honey or sugar
• 1 large navel orange
• 3 Tbsp (45 mL) canola oil, divided
• 1/4 lb (125 g) fresh Paneer cheese
• 2 Tbsp (30 mL) Chaat Masala, divided
• 1 can (19 oz/540 mL) chickpeas, drained, rinsed & patted dry (yields 2 cups/500 mL cooked chickpeas)
• 3 cups (750 mL) fresh spinach
• 1 cup (250 mL) thinly sliced red onion
• 2 Tbsp (30 mL) toasted, unsweetened coconut, if desired