Mixed peas salad with roasted zucchini is a healthy protein-rich vegetarian salad recipe. It is a vegan, gluten-free and diabetic-friendly recipe and perfect for weight loss as well as weight gain.
What is a salad?
Salad is a side dish typically served with the main course meal and mainly contains low carb green veggies with a light seasoning of oil and spices. It adds more fibre to the main meal and makes us full without providing lots of calories.
About this recipe
Mixed peas salad with roasted zucchini is an easy to prepare recipe that can be served both as a low carbs meal or as a snack. It is rich in fibre, protein and all the essential nutrients that a healthy meal requires.
White and black peas are usually used in making curry dishes and served as a main course meal. But in this recipe, they are used in making a high protein salad that contains all the essential nutrients that a meal should have. We can serve this salad recipe as a side dish or as a quick healthy meal to cut out calories without compromising the nutrition.
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Ingredients used
- White chickpeas
- Black peas
- zucchini
- Tomato
- Onion
- Green Chutney
- Salt
- Coconut oil
- Lemon juice
- Black pepper powder
- Green coriander leaves
For making this salad first, we need to pressure cook white and black peas or chana and cool them to room temperature. Cut zucchini into thin slices and lightly roast them in a pan. After that, add all the other ingredients and serve immediately or chilled according to your taste.
More variations in mixed chickpea salad
To make it more nutritious, you can add paneer or tofu for a vegan version. Low fat hung curd also be a good option. You can also add basil leaves instead of coriander leaves.
Step by step preparation of Mixed peas salad with roasted zucchini
1. Wash and soak both white and black chana for about 8-10 hours.
2. After soaking, wash them again and then transfer them to a pressure cooker. Add 2 Katori of water and pressure cook it on a medium flame for up to 12-15 minutes. Then switch off the flame.
3. Once the pressure is released, open the lid. Check if the peas become soft then, proceed to the next step. Strain extra water with the help of a strainer and keep them aside.
4. Now, wash and peel zucchini and cut it into thin slices. Transfer to a plate.
5. Then peel and cut onion and tomato into long thin slices and transfer to a plate. Put them aside.
6. Take a pan, add 1 tsp coconut oil and place thin slices of zucchini. Roast them lightly from both sides. Then transfer to a plate.
7. After that, in a big bowl, add boiled white and black chana, roasted zucchini, sliced onion and tomato. Then add white salt, black salt, roasted cumin seeds powder, black pepper powder, green chutney, lemon juice and mix altogether.
8. Garnish with chopped coriander leaves. Serve immediately.
Serving suggestion
Serve this exotic mixed peas and veggie salad with the main course on special occasions. It goes well with meals at Lunch or Dinner. This salad is also perfect for a mid-morning snack time and a good alternative for weight watchers.
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Tips and tricks
- To make the salad palatable and taste good, pressure cook black and white chana till they become very soft.
- Once you add all the ingredients, do not leave it for a longer time. Serve it immediately otherwise it starts leaving water and become soggy.
Recipe card
Mixed peas salad with roasted zucchini
Ingredients
- ½ cup black chana
- ½ cup white chana
- 1 small sized zucchini sliced
- 1 medium sized onion sliced
- 2 small size tomato sliced
- 2 tbsp green chutney
- ¼ tsp white salt
- ¼ tsp black salt
- ½ tsp roasted cumin seeds
- ¼ tsp salt
- 1 pinch of turmeric powder
- ½ lemon juice
- ¼ tsp black pepper powder
- 1 tbsp coconut oil
- 1 tbsp green coriander leaves chopped
Instructions
- Wash and soak both white and black chana for about 8-10 hours.
- After soaking, wash them again and then transfer them to a pressure cooker. Add 2 Katori of water and pressure cook it on a medium flame for up to 12-15 minutes. Then switch off the flame.
- Once the pressure is released, open the lid. Check if the peas become soft then, proceed to the next step.
- Strain extra water with the help of a strainer and keep them aside.
- Now, wash and peel zucchini and cut it into thin slices. Transfer to a plate.
- Then peel and cut onion and tomato into long thin slices and transfer to a plate. Put them aside.
- Take a pan, add 1 tsp coconut oil and place thin slices of zucchini. Roast them lightly from both sides. Then transfer to a plate.
- After that, in a big bowl, add boiled white and black chana, roasted zucchini, sliced onion and tomato. Then add white salt, black salt, roasted cumin seeds powder, black pepper powder, green chutney, lemon juice and mix altogether.
- Garnish with chopped coriander leaves. Serve immediately.
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Notes
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