Description
A protein-packed, refreshing salad featuring tender soya chunks, crisp veggies, and a zesty lemon-cumin dressing. Perfect for light lunches, meal prep, or guilt-free snacking.
Ingredients
- Soya Chunks: 1 cup dried (about 2 cups cooked)
- Cucumber: 1 medium, chopped
- Tomato: 1 large, diced
- Red Bell Pepper: 1 small, chopped
- Red Onion: ½ medium, finely sliced
- Carrot: 1 small, grated
- Green Chilies: 1 finely chopped (optional)
- Fresh Coriander: 2 tablespoons, finely chopped
- Mint Leaves: 1 tablespoon, chopped
- Lemon Juice: 2 tablespoons
- Olive Oil: 1 tablespoon
- Roasted Cumin Powder: ½ teaspoon
- Salt: To taste
- Black Pepper: ¼ teaspoon
Instructions
- Preheat Your Equipment: Boil water for soaking soya chunks.
- Combine Ingredients: Soak soya chunks in hot salted water for 10 minutes, then drain and squeeze out all water.
- Prepare Your Cooking Vessel: Use a large mixing bowl.
- Assemble the Dish: Add cucumber, tomato, bell pepper, onion, carrot, green chili, coriander, and mint to the bowl.
- Cook to Perfection: Add the soya chunks, drizzle lemon juice and olive oil, sprinkle cumin powder, salt, and pepper. Mix gently.
- Finishing Touches: Adjust seasoning if needed.
- Serve and Enjoy: Serve chilled or at room temperature with a mint garnish.
Notes
- Chill the salad for 30 minutes to enhance flavor.
- Squeeze soya chunks well to avoid watery texture.
- Can be served in wraps or pita for a portable meal.
- Customize with seasonal veggies or add-ins like corn or pomegranate.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soya chunks salad, healthy vegan salad, vegetarian protein salad, meal prep salad, easy Indian salad