High Protein Chickpeas Salad
Dive into a bowl of wholesome goodness with our High Protein Chickpea Salad! Bursting with the rich flavors of crispy roasted chickpeas and vibrant, crunchy veggies, this dish is not only satisfying but also packs a punch of protein. Toss everything together with a zesty dressing for a delightful meal that’s perfect for lunch or a light dinner!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- red bell pepper, charred
- broccoli, roasted (240 ml)
- garlic
- lemon juice, squeezed (15 ml)
- onion, chopped
- pepper
- tomato, chopped
🥛Dairy & Eggs(1)
- paneer (240 ml)
🫙Pantry Staples(1)
- boiled chickpeas, roasted (240 ml)
🧂Spices & Seasonings(1)
- salt
📦Other(3)
- hung curd (240 ml)
- jeera powder
- red chilli powder
👨🍳 Instructions
- 1
Roast broccoli on high flame for 2–3 minutes with salt and pepper; keep aside.
- 2
In the same pan, add boiled chickpeas; roast for 2–3 minutes with salt, pepper, red chilli powder, and jeera powder.
- 3
Char the red bell pepper on direct flame, peel off the skin, deseed, and roughly chop.
- 4
Transfer bell pepper to a mixer jar; add salt, red chilli powder, garlic, hung curd, and paneer; blend into a smooth purée.
- 5
In a bowl, arrange roasted chickpeas, broccoli, chopped onion, and tomato.
- 6
Pour the prepared purée over the bowl.
- 7
Finish with a squeeze of lemon juice and serve.
💡 Pro Tips
- ✓Boil chickpeas until they reach 90-95°C internal softness but still hold shape, then dry them thoroughly with a towel before roasting—excess surface moisture causes steaming instead of browning in the pan.technique90-95°C
- ✓Char the bell pepper directly over an open flame until the skin is 80% blackened, turning every 20-30 seconds; the carbonized skin peels away cleanly while the flesh softens and develops smoky pyrazine compounds that raw peppers lack.technique80% blackened skin
- ✓Roast the broccoli on high flame for only 2-3 minutes since prolonged heat above this window breaks down sulforaphane precursors and turns the florets army-green from chlorophyll degradation.timing2-3 minutes
- ✓Use hung curd strained for at least 2 hours to remove 30-40% of its whey content, giving the purée a thick, cling-to-chickpea consistency instead of a watery sauce that pools at the bottom of the bowl.ingredient2 hours straining
- ✓Add the lemon juice only at the very end, right before serving, since citric acid at this stage will start denaturing the paneer proteins in the purée and cause a grainy texture if left to sit longer than 10 minutes.timing10 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
High Protein Chickpeas Salad
Dive into a bowl of wholesome goodness with our High Protein Chickpea Salad! Bursting with the rich flavors of crispy roasted chickpeas and vibrant, crunchy veggies, this dish is not only satisfying but also packs a punch of protein. Toss everything together with a zesty dressing for a delightful meal that’s perfect for lunch or a light dinner!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- red bell pepper, charred
- broccoli, roasted (240 ml)
- garlic
- lemon juice, squeezed (15 ml)
- onion, chopped
- pepper
- tomato, chopped
🥛Dairy & Eggs(1)
- paneer (240 ml)
🫙Pantry Staples(1)
- boiled chickpeas, roasted (240 ml)
🧂Spices & Seasonings(1)
- salt
📦Other(3)
- hung curd (240 ml)
- jeera powder
- red chilli powder
👨🍳 Instructions
- 1
Roast broccoli on high flame for 2–3 minutes with salt and pepper; keep aside.
- 2
In the same pan, add boiled chickpeas; roast for 2–3 minutes with salt, pepper, red chilli powder, and jeera powder.
- 3
Char the red bell pepper on direct flame, peel off the skin, deseed, and roughly chop.
- 4
Transfer bell pepper to a mixer jar; add salt, red chilli powder, garlic, hung curd, and paneer; blend into a smooth purée.
- 5
In a bowl, arrange roasted chickpeas, broccoli, chopped onion, and tomato.
- 6
Pour the prepared purée over the bowl.
- 7
Finish with a squeeze of lemon juice and serve.
💡 Pro Tips
- ✓Boil chickpeas until they reach 90-95°C internal softness but still hold shape, then dry them thoroughly with a towel before roasting—excess surface moisture causes steaming instead of browning in the pan.technique90-95°C
- ✓Char the bell pepper directly over an open flame until the skin is 80% blackened, turning every 20-30 seconds; the carbonized skin peels away cleanly while the flesh softens and develops smoky pyrazine compounds that raw peppers lack.technique80% blackened skin
- ✓Roast the broccoli on high flame for only 2-3 minutes since prolonged heat above this window breaks down sulforaphane precursors and turns the florets army-green from chlorophyll degradation.timing2-3 minutes
- ✓Use hung curd strained for at least 2 hours to remove 30-40% of its whey content, giving the purée a thick, cling-to-chickpea consistency instead of a watery sauce that pools at the bottom of the bowl.ingredient2 hours straining
- ✓Add the lemon juice only at the very end, right before serving, since citric acid at this stage will start denaturing the paneer proteins in the purée and cause a grainy texture if left to sit longer than 10 minutes.timing10 minutes