Introduction
Looking for a wholesome, protein-packed salad that’s quick to whip up? This High‑Protein Creamy Salad combines boiled kala chana, fresh veggies, sprouts, and a rich, creamy dressing made with phool makhana, almonds, paneer, and garlic. It’s light, crunchy, zesty, and ready in just 10 minutes—a perfect meal for any time of day.
🛒 Ingredients (2 servings)
-
Salad base:
- ½ cup boiled kala chana (black chickpeas)
- ½ cup cucumber, chopped
- ½ cup tomato, chopped
- ½ cup onion, chopped
- ½ cup zucchini, julienned
- ½ cup carrot, julienned
- ½ cup moong sprouts
- 1 tsp green chili, chopped (optional)
- Salt, to taste
- ½ lemon juice
- ½ tsp crushed pepper
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Creamy dressing:
- ½ cup phool makhana (fox nuts), soaked
- ½ cup almonds, soaked
- 1 garlic clove
- ½ cup paneer
- 1 tsp olive oil
- ¼ tsp chili powder
- Salt, to taste
🍽️ Method (10 minutes total)
- Soak nuts & makhana: Soak phool makhana and almonds in water for about 2 hours.
- Make dressing: Blend the soaked makhana, almonds, garlic, paneer, olive oil, chili powder, and salt with a bit of water until smooth and creamy.
- Mix the salad: In a bowl, combine kala chana, cucumber, tomato, onion, zucchini, carrot, moong sprouts, green chili (if using), salt, lemon juice, and pepper.
- Dress it: Pour the creamy dressing over the salad and toss well to coat everything evenly.
✅ Why You’ll Love It
- High in protein: Kala chana, sprouts, almonds, paneer = filling and nutritious
- Crunchy & fresh: Variety of veggies keeps texture interesting
- Flavorful dressing: Tangy and creamy, with a garlic-kick
- Customizable: Omit chili for mild taste; adjust seasoning to your preference
✍️ Serving Suggestions
- Enjoy as a light lunch or dinner
- Serve with crusty bread or pita
- Great as a side alongside grilled chicken or fish
