High Protein Black Chickpeas Salad

• Sprout moong beans for 24 hours
• Soak black chickpeas for overnight

Nutrition values are AI-estimated based on ingredients.

• 1 red tomato
• 1 green cucumber
• 1 large green bell pepper
• Pre-cooked black chickpeas (Kala Chana)
• Sprouted moong beans (green gram sprouts)
• Pre-cooked and seasoned spicy crispy tofu
• Homemade high-protein avocado dressing
• Chilli flakes to taste
• Garlic powder to taste
• 2 pieces of toasted or grilled flatbread

1. 1Chop one red tomato, one green cucumber, and one large green bell pepper into uniform, small cubes.
2. 2Transfer the chopped vegetables into a large, clear glass mixing bowl.
3. 3Add a generous amount of pre-cooked black chickpeas (Kala Chana) to the bowl.
4. 4Pour in a significant portion of vibrant light green sprouted moong beans.
5. 5Add golden brown pieces of pre-cooked and seasoned spicy crispy tofu.
6. 6Drizzle generously the homemade, creamy, light green/yellowish high-protein avocado dressing over all the ingredients.
7. 7Sprinkle a visible amount of chilli flakes over the mix.
8. 8Sprinkle garlic powder over the mix.
9. 9Use a spoon to toss all the ingredients thoroughly until well combined and evenly coated with the creamy dressing.
10. 10Scoop the finished salad into a white ceramic serving bowl (optional, for presentation).
11. 11Transfer the salad into two larger compartments of a transparent glass segmented lunchbox.
12. 12Place two pieces of toasted or grilled flatbread in the third, smaller compartment of the lunchbox.
13. 13Seal the lunchbox with a light blue lid.

These instructions are our analysis of the original video. Watch on YouTube →