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Chickpea and paneer salad

You can made this chickpea and paneer salad with normal paneer or plant-based versions. It’s healthy, low-carb and very easy to put together. Serve it on it's own or in flat-bread, tortilla, pita etc. For a spicy version, use cayenne instead of paprika, or add some chopped chilli pepper to the chickpeas.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin chickpeas
  • 1 small red onion or shallot
  • 1 grilled/roasted pepper
  • Zest and juice of ½ lemon
  • 2 Tbsp chopped parsley
  • 1 Tbsp olive oil
  • For the paneer:
  • 100 g paneer
  • ½ tsp salt
  • ½ tsp paprika
  • ½ tsp cumin powder
  • Oil to cook

Method
 

  1. Drain the chickpeas and scatter them into a bowl.
  2. Finely chop the onion and mince the garlic. Add these to the chickpeas.
  3. Cut the grilled pepper into small cubes, then add to the chickpeas.
  4. Add the lemon juice & zest, the oil and parsley. Season to taste and toss well. Set aside.
  5. Cut the paneer into 2 cm cubes.
  6. Mix the spices & salt in a small bowl, then coat the paneer cubes with the mixture.
  7. Heat some oil in a frying pan and fry the cubes until brown and crispy all over.
  8. Add them to the salad and serve.