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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil soya chunks, squeeze out excess water, and chop finely.
Lightly mash boiled chickpeas in a bowl.
Add chopped soya chunks, onion, tomato, grated carrot, green chili, chopped garlic, lemon juice, black pepper powder, roasted cumin powder, black salt, and salt.
Mix everything well until combined.
Serve immediately.
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For a spicier salad, add more green chili or a pinch of red chili powder.
Can I use canned chickpeas?
Yes, canned chickpeas can be used. Just rinse and drain them before use.
How can I make this salad vegan?
The salad is already vegan as it contains no animal products.
Can I prepare this salad in advance?
Yes, you can prepare it a few hours in advance and store it in the refrigerator. Mix well before serving.
What can I substitute for soya chunks?
You can use tofu or tempeh as a substitute for soya chunks.
How long does this salad last in the fridge?
The salad can be stored in the fridge for up to 2 days.
