April is upon us. Now is the time to experiment with salads and the likes.
This salad is quite flexible.
Remove any ingredient which you don’t like, or add a new ingredient as per your taste.
Enjoy this salad either cold or warm.
Serves : 2
Cooking Time: 5 minutes
Ready In 15 minutes
Level: Very Easy
1 Tablespoon Olive Oil
½ Cup Diced Cucumber
½ Cup Boiled Chickpeas
½ Cup Boiled, Diced Potatoes
½ Cup Cherry Tomatoes
½ Cup Diced Tofu
⅓ Cup Finely Chopped Cilantro
Salt And Pepper as per taste
2 Teaspoons Roasted Cumin Seeds
1 green chilli, diced (optional)
2 tablespoons Lemon juice
Heat oil in a medium skillet. Cook chickpeas and potatoes ( together or separately ) for about 3 minutes on medium heat.
In another skillet, pan fry tofu in few drops of olive oil, each side 2-3 minutes until golden brown.
In a bowl, mix all the ingredients. Give it a nice mix so that the spices and flavors blend well. Refrigerate for an hour if you want to enjoy it cold or serve immediately .
Pair it with your favorite soup to make it a complete meal.