High Protein Chana Salad |Weight Loss DietRecipe |No Oil Roasted chickpea salad

Soak black and white chickpeas overnight.

In a pressure cooker, add soaked chickpeas with water and 1 tablespoon of salt.

Cook until 5-6 whistles or until chickpeas are soft.

Chop onion, tomato, and cucumber finely.

If using desi cucumber, peel it before chopping.

Prepare a chutney by blending green coriander, 3-4 green chilies, 2 garlic cloves, and ginger.

Add paneer cubes, fresh coriander, yogurt, white and black salt, and a pinch of cumin powder to the chutney and blend.

Remove seeds from the lemon before adding it to the chutney and blend again.

Heat a kadhai and add 1 tablespoon of oil, turmeric, and red chili powder.

Add the boiled chickpeas to the kadhai and mix well.

Add salt to taste and transfer to a bowl.

Combine chopped vegetables (onion, tomato, cucumber, and boiled chickpeas) in the bowl.

Add the prepared chutney to the bowl and mix everything together.

Finish with a sprinkle of black pepper powder.

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