Indian High-Protein Salad

By Hebbars Kitchen · 10 min

Ingredients

Instructions

1. In a bowl, whisk ½ cup olive oil, 2 tbsp lemon juice, ½ tsp mixed herbs, ½ tsp crushed pepper, ½ tsp garlic paste and ½ tsp salt until well combined. Set the dressing aside.
2. Heat 2 tsp olive oil in a pan, add 1 cup tofu and roast on low heat until crisp.
3. Add ¼ tsp crushed pepper and ¼ tsp salt to the tofu and toss until coated.
4. For the chickpea salad, put 2 cups boiled chickpeas in a bowl, add ½ sliced onion, ½ sliced cucumber, 5 cherry tomato halves, ½ sliced capsicum and 2 chopped chillies, then add 1 tbsp dressing and mix well.
5. Add the salad leaves, lettuce and moong sprouts and mix again. Top with the crispy tofu and serve with more dressing as desired.
6. For the sprout salad, put 2 cups moong sprouts in a bowl, add the same vegetables and 1 tbsp dressing, mix well, then add the salad leaves, lettuce and extra handful of moong sprouts, mix, top with crispy tofu and serve with more dressing as desired.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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GarlicOnionLemonTomatoBell pepperCucumberTofuLettuce