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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slightly mash 1 cup boiled chickpeas using a fork, keeping some texture.
Add 180 g crushed paneer cubes, salt, pepper, chilli powder, and 1 tsp oil. Mix well.
Transfer the mixture to the air fryer basket, brush or spray a little oil, and air fry at 180°C for 10–12 minutes, shaking once in between, until slightly crisp and golden.
In a bowl, add 2 julienned carrots and 1 thinly sliced onion. Sprinkle a little salt, mix well, and keep aside for 8–10 minutes.
Lightly squeeze the vegetables and discard the excess water.
Heat 1 tbsp olive oil in a pan and add 5 garlic cloves. Lightly fry until just fragrant.
Transfer the garlic and oil to a blender jar. Add 1 tbsp mustard, 1 tsp honey, 1 tbsp vinegar, salt, pepper, and fresh dhaniya. Blend until smooth.
In a large bowl, add the drained carrot-onion mix and chopped lettuce.
Pour the prepared dressing and toss everything well.
Top the salad with the air-fried chickpea and paneer mix and serve immediately.
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For a spicier salad, increase the amount of chilli powder.
Ensure the garlic is only lightly fried to avoid bitterness.
Can I use canned chickpeas?
Yes, canned chickpeas can be used. Just ensure they are well-drained before mashing.
What can I substitute for paneer?
Tofu can be used as a substitute for paneer for a vegan option.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make the dressing in advance?
Yes, the dressing can be made a day in advance and stored in the refrigerator.
Is there an alternative to air frying?
You can bake the chickpea and paneer mix in the oven at 180°C until crisp and golden.
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