Episode 10 of weightloss meals.
Ingredients
For the Salad:
Steamed, salted, turmeric chickpeas – 1 cup
Carrot – 1, julienned
Cucumber – 1, chopped
Lettuce – 1 cup, roughly torn
Pomegranate – ¼ cup
Peanuts – 1 tbsp, toasted
Paneer – 25g, cubed (for added texture)
Cherry tomato optional.
For the Dressing:
Blanched spinach – ¼ cup
Paneer – 20g
Cheese cube – ½ cube (5g Amul cheese)
Garlic clove – 1
Black pepper – ¼ tsp
Salt – to taste
Water – as needed for blending
Nutritional Information per Serving (approximate):
Calories: 310 kcal
Protein: 16g
Carbs: 32g
Fat: 10g
Fiber: 9g
Disclaimer: Nutritional values are approximate; consult a dietitian for personalized advice.
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Preparation Steps
1. Make the Dressing: Blend blanched spinach, paneer, cheese cube, garlic, black pepper, and salt with a small amount of water until smooth. The texture should be creamy without being too thick.
2. Assemble the Salad: In a large bowl, mix chickpeas, carrot, cucumber, lettuce, pomegranate, peanuts, and paneer cubes.
3. Combine and Serve: Pour the creamy dressing over the salad. Toss gently to coat, and serve immediately for the freshest taste.
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