Indian · Lunch
Chickpea and Onion Salad
A protein-boosted Indian chickpea salad combining tender chickpeas, hard-boiled eggs, seared paneer, and red onion tossed with cucumber, tomato, cilantro and a lemon-cumin dressing. Finished with chaat masala and roasted peanuts for crunch.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
576Calories
51.2gProtein
25.9gFat
47.8gCarbs
10.8gSugar
15.3gFiber
753mgSodium
448mgChol
8.1gSat Fat
1180mgPotassium
380mgCalcium
6.8mgIron
1.1mcgVitamin B12
22mgVitamin C
Goes well with
Pale Ale or IPA
local
Masala Chai
international
vegetarian
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Boil the egg in water over medium-high heat for 9 minutes until the yolk is fully set, then cool under cold running water and peel.
2
Heat the olive oil in a small nonstick skillet over medium-high heat and sear the paneer for 3 to 4 minutes, turning occasionally, until golden brown on most sides.
3
Drain and rinse the chickpeas, pat dry, then add to a mixing bowl with the red onion, tomato, cucumber, cilantro and half the peanuts.
4
Whisk the lemon juice, cumin, chaat masala, chili powder and salt together in a small bowl, pour over the chickpea mixture, fold in the paneer gently, top with the halved egg and remaining peanuts, and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g chickpeas
- 160g160g paneer
- 22 large eggs
- 60g60g red onion
- 150g150g tomato
- 120g120g cucumber
- 36g36g roasted peanuts
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp cumin
- 1 tsp1 tsp chaat masala
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
