High Protein Salad | Office Lunch | Chickpea Quinoa Salad Jar | Healthy Lunch Ideas | Summer Recipes

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro offers a similar nutty flavor and texture, while rice is often more affordable.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame provides a protein boost, while canned beans are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, and vegetable oil is often less expensive.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a zesty flavor, while vinegar is a cost-effective acid.

Prepare the dressing by mixing 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 crushed garlic cloves, 1 teaspoon Italian mixed herbs, 1/2 teaspoon Kashmiri red chili powder, and 1 teaspoon mustard sauce in a bowl.

Mix all the dressing ingredients well until combined. You can store extra dressing in the refrigerator for later use.

Add 2 tablespoons of coriander and mint chutney to the dressing and mix well.

Take a glass jar for assembling the salad and pour in half of the dressing.

Add 1/2 cup cooked chickpeas that have been soaked overnight and pressure cooked with salt and turmeric until soft.

Add 1/4 cup chopped tomatoes to the jar.

Include chopped purple cabbage, carrot juliennes, and diced red, yellow, and green bell peppers as per your preference.

Top the salad with pomegranate seeds and chopped lettuce, ensuring softer vegetables are placed on top to prevent them from getting soggy in the dressing.

Finish with fresh coriander leaves on top of the salad.

Seal the jar and store it in the refrigerator. The salad can be enjoyed later, ensuring that the softer vegetables do not come into contact with the dressing until ready to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens