Indian Mixed Protein Salad (Chickpea & Paneer Salad)
A fresh, high-protein Indian salad combining chickpeas, paneer and crunchy vegetables — easy to make, nutritious and ideal as a light meal or healthy lunch.
Ingredients
Equipment
Method
- If using raw chickpeas, soak overnight and pressure-cook until soft. Otherwise use pre-cooked/boiled chickpeas.
- Cut paneer into small cubes. If you like, lightly pan-fry paneer cubes with a few drops of oil until just golden (optional).
- Chop the tomato, cucumber, bell pepper and coriander leaves into small pieces.
- In a large mixing bowl, combine cooked chickpeas, paneer cubes, chopped vegetables and coriander leaves.
- In a small bowl, whisk olive oil, lemon juice, roasted cumin powder (if using), salt and black pepper to make a light dressing.
- Pour the dressing over the salad ingredients and gently toss everything so dressing coats the salad evenly.
- Serve immediately or chill in fridge for 15-20 minutes before serving for a cooler, crisper salad.
Notes
You can add sprouted moong, grated carrot or chopped capsicum for extra crunch and nutrition. For extra protein, replace paneer with light tofu or add roasted peanuts/seeds.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.