Ingredients
- Cooked chickpeas (or canned): ½ cup (80 g)
- Tofu/ panner(cubed or crumbled): 100 g
- Boiled moong : ½ cup (80g)P
- Cucumber: 1 small (diced)
- Tomato: 1 medium (diced)
- Red onion: ¼ (finely chopped)
- Carrot: 1 small (grated or thinly sliced)
- Spinach or mixed greens: 1 cup (roughly chopped)
- Boiled corn: ¼ cup
- Boiled kidney beans or black beans: ¼ cup (optional)
- Fresh coriander leaves: 2 tbsp (chopped)
Dressing:
- Olive oil: 1 tbsp
- Lemon juice: 1 tbsp
- Salt: To taste
- Black pepper: ¼ tsp
- Chili flakes (optional): ¼ tsp
- Apple cider vinegar (optional): ½ tsp
Preparation
In a large mixing bowl, combine chickpeas, tofu, cucumber, tomato, red onion, carrot, spinach, and corn.
Optionally, add boiled kidney beans or black beans for extra protein.
In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and chili flakes (if using).
Add apple cider vinegar if you prefer a tangy kick to the dressing.
Pour the dressing over the salad and toss gently to combine everything well.
Garnish with fresh coriander leaves. Serve immediately or refrigerate for a while before serving.
Serving : Serves 2
Notes
- You can add cooked quinoa or 1 boiled egg to further increase the protein content.
- Press tofu to remove excess water for a firmer texture, or crumble it for a softer texture.
- Yoy can use curd as the base of dressing as well, skip lemon if using curd as base.
