Ayurvedic Summer Chickpea Salad

Ingredients:

Chickpeas (hydrated) – 1/2 cup, (use freshly cooked chickpeas for better prana)

Paneer (cubed) – ¼ cup

Carrot grated– 1/2 cup

Cucumber diced – 1/2 cup

Beetroot (steamed, peeled, and diced) – 1/2 cup (optional, for grounding and

sweetness)

Fresh coriander (chopped) – 1/4 cup (balances Pitta, adds freshness)

Salt – 1/2 tsp (black or pink Himalayan salt preferred)

Black pepper – 1/2 tsp (to taste)

Lemon juice – 1 tbsp

Cumin seed powder – ½ tbsp dry roasted and powdered

Optional Garnish: Toasted sunflower or pumpkin seeds for crunch.

Method:

Mix Ingredients: In a mixing bowl, combine chickpeas, carrot, cucumber, beetroot and red onion.

In a hot pan, cook paneer for about 30 seconds before adding the mixed veges.

After cooking for about 1 min, add the spinach and cook for a further minute until all ingredients are slightly softened.

Season: Add black salt, black pepper, and lemon juice. Toss gently to mix.

Garnish and Serve: Sprinkle with chopped coriander, cumin seed powder, and toasted sunflower or pumpkin seeds. Serve immediately.

Ayurvedic Tip: Always cook your raw vegetables!

This will help with digestion and will also bring out more of the nutrients within. If you prefer a crunch when it comes to your veges, just cook until slightly softened.

Carrot and cucumber are light and naturally digestible so you'll have to avoid large quantities if digestion is weak.