Creamy Paneer Kala Chana Salad
A protein-packed Indian salad featuring black chickpeas tossed in a creamy herb dressing made with paneer, Greek yogurt, mint, cilantro, and lemon.
Equipment
Ingredients
Salad
kala chana (black chickpeas) (cooked, drained)
400 g
paneer (cubed)
150 g
cucumber (diced)
150 g
tomato (diced)
150 g
red onion (thinly sliced)
80 g
bell pepper (diced)
100 g
Creamy Herb Dressing
paneer (crumbled)
80 g
Greek yogurt (plain)
120 g
fresh mint (chopped)
15 g
fresh cilantro (chopped)
15 g
lemon (juiced)
30 ml
olive oil
15 ml
salt
3 g
black pepper
1 g
Instructions
Prepare the vegetables
Dice cucumber, tomato, and bell pepper. Thinly slice the red onion.
Make the creamy herb dressing
In a bowl, combine crumbled paneer, Greek yogurt, chopped mint, cilantro, lemon juice, olive oil, salt, and black pepper. Whisk until smooth and creamy.
Combine salad ingredients
In a large mixing bowl, add cooked kala chana, diced vegetables, and cubed paneer. Pour the creamy herb dressing over and toss gently to coat everything evenly.
Serve chilled
Refrigerate the salad for 10 minutes before serving to let the flavors meld. Serve cold as a refreshing high-protein meal.
Original recipe
Storage
Best enjoyed fresh. Dressing may separate slightly upon storage; stir before serving.
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