Roasted Black Chickpea & Egg Salad
Servings
Description
A protein-packed salad bowl with roasted kala chana, hard-boiled eggs, crunchy vegetables, and a honey-mustard dressing warmed with a touch of garam masala. Lunch-ready, meal-prep friendly, and built to keep you full.
Ingredients
For the salad
- 6 hard-boiled eggs sliced
- 1½ cups roasted black chickpeas kala chana recipe linked here
- ½ head medium iceberg lettuce chopped
- 1 medium red onion sliced
- 7 to 8 cherry tomatoes halved
- A few slices of mixed bell peppers red, orange, and yellow, finely chopped
For the dressing
- 4 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- ½ tsp Dijon mustard
- ½ tsp salt or to taste
- ½ tsp black pepper
- ½ tsp garam masala
- A handful of fresh or frozen cilantro finely chopped
Instructions
- Prep the vegetables: In a large mixing bowl, combine the chopped iceberg lettuce, sliced red onion, halved cherry tomatoes, and finely chopped bell peppers.
- Make the dressing: In a small bowl or measuring cup, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, black pepper, garam masala, and chopped cilantro until glossy and emulsified.
- Toss: Pour the dressing over the vegetables and toss until everything is lightly coated.
- Assemble and serve: Transfer to a serving platter. Arrange the roasted black chickpeas and sliced eggs over the top. Serve right away.
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