This Chickpea Salad Bowl is the perfect mix of freshness, flavour, and comfort. Crunchy vegetables like cabbage, capsicum, cucumber, carrot, broccoli, and sweet corn come together with lightly spiced chickpeas and paneer, creating a bowl that’s both filling and refreshing. Finished with a creamy yogurt-based dressing, this salad strikes the right balance between light and satisfying.
Our DIY kit includes all the essential ingredients you need. So you don’t have to worry about extra shopping. The complete cooking process is shared on our website through a detailed written recipe and a step-by-step video guide, making it easy even for beginners. Whether you’re looking for a quick lunch, a light dinner, or a healthy meal option, this chickpea salad bowl fits right in.
- Chickpeas
- Paneer
- Cabbage
- Capsicum
- Cucumber
- Carrot
- Broccoli
- Sweet corn
- Ghee
- Black pepper
- Cumin powder
- Chaat masala
- Red chilli powder
- Salt
- Yogurt
- Schezwan chutney
- Honey
- Lemon juice
- Start by preparing the vegetables. Finely chop the cabbage, capsicum, cucumber, carrot, and broccoli.
- Boil the broccoli and sweet corn in water for 3–4 minutes. Drain and keep aside.
- Transfer all the chopped vegetables into a large mixing bowl.
- Cut the paneer into small cubes.
- Heat ghee in a pan. Add chickpeas and paneer cubes, then season with black pepper, cumin powder, chaat masala, red chilli powder, and salt. Toss on high flame for 1–2 minutes.
- For the dressing, take thick yogurt in a separate bowl. Add schezwan chutney, honey, lemon juice, and salt. Mix well until smooth.
- Pour the dressing over the vegetables and toss gently to coat everything evenly.
- Your chickpea salad bowl is ready. Serve fresh as a light meal or a refreshing side dish.
This chickpea salad bowl is rich in plant-based protein and fiber, making it filling and energising. Chickpeas and paneer provide sustained energy, while fresh vegetables add essential vitamins, minerals, and antioxidants. The yogurt-based dressing adds creaminess along with probiotics, making this a well-balanced meal that’s both nourishing and satisfying.
- Do not overcook the broccoli and sweet corn keep them slightly crisp for better texture.
- Toss chickpeas and paneer on high flame for a quick roast without drying them out.
- Use thick yogurt for the dressing to avoid a watery salad.
- You can adjust spice levels by adding more or less schezwan chutney.
