Protein Crunch Salad Bowl | No Sad Salad Ep 6 🥗
🥗 Recipe :
Step 1: Take 1 cup boiled chickpeas and slightly mash them using a fork (keep some texture).Add 180 g crushed paneer cubes, salt to taste, pepper to taste, chilli powder to taste, and 1 tsp oil. Mix everything well.
Transfer the mixture to the air fryer basket, brush or spray a little oil, and air fry at 180°C for 10–12 min, shaking once in between, until slightly crisp and golden.
Step 2: In a bowl add 2 large carrots (julienned) and 1 large onion (thinly sliced). Sprinkle a little salt, mix well, and keep aside for 8–10 min so the vegetables release excess water. After resting, lightly squeeze and discard the excess water.
Step 3: Heat 1 tbsp olive oil in a pan and add 5–6 garlic cloves.Lightly fry them until just fragrant (do not brown).
Transfer the lightly fried garlic along with the oil to a blender jar.Add 1 tbsp mustard, 1 tsp honey, 1 tbsp vinegar, salt to taste, pepper to taste, and fresh dhaniya (to taste).Blend until smooth to form the dressing.
Step 4: In a large bowl add the drained carrot–onion mix and chopped lettuce (as needed) Pour the prepared dressing and toss everything well.
Top the salad with the air-fried chickpea and paneer mix and serve immediately. 🥗
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