Roasted Chickpeas and Cauliflower Salad with a Tahini Dressing

Chickpeas and cauliflower salad

One way to to use leftover chickpeas from when you made chole or hummus is to turn into a salad. Chickpeas are very filling and make for great salads without adding too many vegetables or even any meat to it. I usually toss the chickpeas in some salt and pepper and add some cucumber and tomatoes. This time I took it up a notch and popped them in my air fryer for a few minutes. They crisped up on the outside and were still soft on the inside. This added a great element of texture. Threw in some cherry tomatoes, capsicum and onions. Not just that, I roasted some cauliflower with turmeric and that was a great addition too.

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Paneer and Orange Salad – Packing lunch to work

orange salad

This salad is an inspired one. A colleague had a box of paneer and orange for lunch and it tasted so good I wanted to make some for myself. Of course, I added more stuff to it to turn it into a proper salad. For the dressing I mixed together orange juice, honey, mustard and salt. It’s a very light and refreshing salad, perfect for days when you feel bloated or have eaten badly the previous day. I put this salad together in 10 mins with the dressing and packed it for lunch to work.

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Chicken and Pineapple Salad

Chicken and pineapple saladThis should ideally be named cleaned-out-my-fridge-salad. It consists of leftovers from my chilli basil chicken stir-fry and my sweet chilli pineapple sauce. I had some old broccoli, sweet corn and basil. Throw in an apple and lettuce, and you have a great lunch. That’s the great thing about leftovers, just a couple of tweaks and bring it all together with a dressing and you’ve recycled your pantry stock quite well.

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Roasted beet, pear and paneer salad

beetroot salad

This beetroot salad is yet another ‘makeover for leftovers’ meal. Leftovers are paneer from the night before and the other ingredients like beetroot had to be used before it went bad. I added a pear to it and made a quick dressing to go with the salad. I like beets roasted or cooked. The only way I can have them raw is when they’re in a juice. Coming back to this salad, I roasted beetroot slices in the oven for just 15 mins, sliced up a pear, crumbled paneer on top and drenched it all with the dressing. Easy peasy!

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Chickpea and foxtail millet salad

foxtail millet salad

Most people want the food they cooked to be polished off that very meal. But I love it when that doesn’t happen so I have leftovers to work with. Like when I made the chicken and chickpea stew with foxtail millet. The leftovers – chickpeas and foxtail millet – were turned into a bowl of salad for dinner the next night. I also threw in some cherry tomatoes, basil, coriander and even shredded coconut. With a quick dressing with balsamic vinegar, honey, lemon and mustard, dinner was ready in minutes.

Yield:

1 bowl of salad

Time:

10 mins at leisure

Ingredients:

Cooked chickpeas – 1 cup

Cooked foxtail millet – 1/2 cup

Shredded coconut – 1/4 cup

Basil, coriander leaves – handful chopped

Cherry tomatoes – 4-5 halved

Cucumber – 1/2 cup chopped

Dressing:

Balsamic vinegar – 2 tbsp

Honey – 1 tsp

Lemon juice – 1/2 lemon

Mustard paste/sauce – 1 tsp

Method:

Whisk all the ingredients of the dressing and keep aside.

Put all the salad ingredients in a bowl and pour dressing over it.

Note:

Tweak this any way you want. The idea is to use up leftovers along with any scraps from the fridge to make a meal. You could replace the millet with brown rice or any other cooked grains. Or even omit it. You can also add cooked chicken to this salad, and more greens if you have.

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