People get bored of having the same breakfast every day. In such a situation, you can have different types of tasty and healthy options in your morning breakfast. Now you must be thinking, what can be healthy as well as tasty? So among those, we are mainly talking about chickpea and paneer salad. This salad, which is full of high protein, is not only tasty to eat, but it is also very beneficial for health. Including this salad will reduce increasing weight, strengthen bones, and also improve digestion. Here's a detailed recipe for paneer and chickpea salad that's packed with protein, flavour, and crunch. This recipe is easy to make, healthy, and perfect for lunch or a light dinner.
Ingredients Required
For the Salad:
200g paneer (cubed into small pieces)
1 cup cooked chickpeas (canned or boiled)
1 medium red onion (finely chopped)
1 large cucumber (diced)
1 large tomato (diced)
1 avocado (optional for added creaminess
1/4 cup fresh coriander (chopped)
1/4 cup fresh mint (optional for a refreshing taste
1/4 cup Sweet Corn (optional, for extra crunch)
1-2 tbsp Olive Oil
For the Dressing:
2 tbsp Lemon Juice (freshly squeezed)
1 tbsp Olive Oil
1/2 tsp Cumin Powder
1/2 tsp chaat masala (optional, but gives a tangy flavour)
1/4 tsp Black Pepper
1/2 tsp salt (adjust to taste)
1/2 tsp Honey or Maple Syrup (optional for a slightly sweet touch)
1/2 tsp Red Chilli Powder (optional for a bit of heat)
1 tbsp Fresh Yoghurt (optional, for extra creaminess)
Instructions to Follow
1. Prepare the Ingredients:
- Paneer: Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the paneer cubes and sauté them until golden and slightly crispy on the outside (around 5-7 minutes). Remove from heat and set aside to cool down.
- Chickpeas: If using canned chickpeas, drain and rinse them well. If using fresh chickpeas, ensure they are boiled until soft but not mushy.
- Vegetables: Dice the cucumber, tomato, and onion. Chop the fresh coriander and mint leaves. If using avocado, dice it just before assembling the salad to prevent it from browning.
2. Prepare the Dressing:
- In a small bowl or jar, combine lemon juice, olive oil, cumin powder, chaat masala, black pepper, salt, honey (if using), and red chilli powder (optional). Whisk everything together until the dressing is well blended.
- For a creamier dressing, add a tablespoon of fresh yoghurt and whisk again. This will make the dressing richer and smoother.
3. Assemble the Salad:
- In a large mixing bowl, combine the sautéed paneer, chickpeas, diced cucumber, tomato, red onion, sweet corn (if using), avocado, and chopped coriander/mint.
- Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve:
- Serve the salad immediately in individual bowls or plates.
- Optionally, garnish with some more fresh mint leaves or a sprinkle of chaat masala for an extra burst of flavour.
Tips and Variations:
- Add Protein Boost: You can add boiled eggs or grilled chicken for an extra protein boost if you prefer a non-vegetarian option.
- Spicy Kick: Add finely chopped green chillies to the dressing if you want a spicier version.
- Crunchy Elements: Top with roasted nuts like almonds, walnuts, or sunflower seeds for added crunch and texture.
- Cheese Substitute: If you're looking for a vegan version, substitute paneer with tofu or tempeh.
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