High Protein Chickpea Salad

Name: High Protein Chickpea Salad
Total time: 600 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 1/2 cups cooked chickpeas (about 250 grams); 3 tablespoons zucchini (about 30 grams); 3 tablespoons carrot (about 30 grams); 3 tablespoons green bell pepper (about 30 grams); 3 tablespoons red bell pepper (about 30 grams); 3 tablespoons yellow bell pepper (about 30 grams); 2 –3 tablespoons onion (about 20–30 grams); 3 tablespoons fresh cilantro (about 10 grams); 2 green chilies, finely chopped; as needed Pomegranate seeds,; For the salad dressing:; 2 tablespoons plain yogurt (about 30 grams); 1/2 cup fresh cilantro (about 10 grams); 1/4 cup fresh mint leaves (about 5 grams); Juice of 1/2 lemon; 1 teaspoon honey; 1 teaspoon roasted cumin powder; 1/4 teaspoon black pepper powder; 1/2 teaspoon red chili flakes; Salt, to taste

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Eating salad is important for our health, but it doesn't always have to be the same boring kind! Here’s a high-protein chickpea salad that’s both delicious and great for weight loss. This oil-free salad features a fantastic green dressing.
As a vegetarian, I need good sources of protein for my family and myself that are also low in calories. When you have a chickpea salad loaded with tasty dressing and lots of nutritious veggies, it’s just wonderful—this is one of my favorite dishes. Since this salad is oil-free, it’s even healthier and more enjoyable.

Sudha Agrawal @SudhaAgrawal_123

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Ingredients

10 minutes

3 servings

1 1/2 cupscooked chickpeas (about 250 grams)
3 tablespoonszucchini (about 30 grams)
3 tablespoonscarrot (about 30 grams)
3 tablespoonsgreen bell pepper (about 30 grams)
3 tablespoonsred bell pepper (about 30 grams)
3 tablespoonsyellow bell pepper (about 30 grams)
2–3 tablespoons onion (about 20–30 grams)
3 tablespoonsfresh cilantro (about 10 grams)
2green chilies, finely chopped
as neededPomegranate seeds,
For the salad dressing:
2 tablespoonsplain yogurt (about 30 grams)
1/2 cupfresh cilantro (about 10 grams)
1/4 cupfresh mint leaves (about 5 grams)
Juice of 1/2 lemon
1 teaspoonhoney
1 teaspoonroasted cumin powder
1/4 teaspoonblack pepper powder
1/2 teaspoonred chili flakes
Salt, to taste

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Steps

10 minutes

1

For the salad, first take the cooked chickpeas (chickpeas should be thoroughly washed, soaked in water for 5–6 hours, then boiled until soft).
2

Finely chop all the vegetables as shown (zucchini, onion, green, red, and yellow bell peppers, cilantro, green chilies, carrot) and remove the pomegranate seeds.
3

For the salad dressing: Add cilantro, garlic, yogurt, mint leaves, honey, chili flakes, black pepper powder, roasted cumin powder, and lemon juice to a blender jar.
4

Blend without adding water until smooth. Your tangy and delicious salad dressing is ready. Now, let’s assemble the salad: In a large bowl, add the chickpeas.
5

Add the zucchini, onion, carrot, bell peppers, cilantro, green chilies, and pomegranate seeds.
6

Pour the prepared salad dressing over the mixture.
7

Mix everything well.
8

Add mint leaves and serve in a serving bowl.
9

Our high-protein chickpea salad is ready. It’s not only high in protein but also diabetic-friendly.