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Mixed peas salad with roasted zucchini Recipe

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.

  • Prep time:
  • 10mins
  • cook time:
  • 5mins
  • serves:
  • 4

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Vegetarian

Level : Easy

Cuisine : All major cuisines

Course : Salads

Tags

  • #contest158
  • #SoupsandSalads
Ingredients

Ingredients For Mixed peas salad with roasted zucchini Recipe

Methods
  • 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.
  • 4. Strain extra water with the help of a strainer and keep them aside.
  • 5. Now, wash and peel zucchini and cut it into thin slices. Transfer to a plate.
  • 6. Then peel and cut onion and tomato into long thin slices and transfer to a plate. Put them aside.
  • 7. 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.
  • 8. 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.
  • 9. Garnish with chopped coriander leaves. Serve immediately.
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