High Protein Low Carb Indian Style Chickpea Salad with Coriander Chutney Dressing

Bursting with bold Indian flavours, this high-protein, low-carb vegetarian salad is the perfect way to enjoy a nourishing meal that’s both vibrant and satisfying. Featuring air-fried chickpeas tossed in a medley of spices, creamy avocado mash, crisp greens, and a refreshing coriander-yogurt dressing, this salad offers a delightful mix of textures and tastes. Designed for real life, this recipe is incredibly meal-prep friendly — if you’ve pre-chopped your vegetables or have leftover greens and salads in the fridge, you can pull it together in under 15 minutes! It's a smart and delicious way to transform simple ingredients into a wholesome, protein-packed, and low-carb meal that’s perfect for any time of the day. Whether you're looking for a quick weekday lunch, a light dinner, or a post-workout meal, this Indian-style salad is a flavour-packed choice you’ll keep coming back to!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a mixing bowl, toss the bolied/canned chickpeas, chopped onions, carrots, tomatoes, sesame seeds, and kasoori methi with mustard oil (or any cooking oil). Season with salt, chilli powder, cumin powder, coriander powder, amchoor or chaat masala, pav bhaji masala, and smoked paprika powder. Mix well and transfer to an air fryer. Cook at 180°C for 5–10 minutes or until slightly softened and aromatic.

Step 2

While Air fryer is running, Blend all the below mentioned ingredients in a mixer together until smooth paste is formed. This will be our salad dressing.

Step 3

Transfer the air-fried mixture to a large bowl. Add the coriander-yogurt dressing and mix thoroughly. Taste and adjust salt or spices as needed. This is your chickpea salad base.

Step 4

Mash the avocado in a small bowl. Season with salt, pepper, chilli flakes, crushed garlic (optional), and lemon juice. Mix until smooth and creamy.

Step 5

In a serving bowl, layer the components: Chickpea salad mix, avocado mash, lettuce, cucumber, radishes, carrots, and sprouts. Top with basil leaves, salad cheese, sesame seeds, and toasted nuts. Finish with a sprinkle of salt, pepper, chilli flakes, and a dash of lemon juice if desired.