Peanut Veg Salad Chickpeas Salad Bowl Video Recipe

Today I am here with a quick and very healthy peanut veg salad recipe with no greens in it. Peanut is our family favorite even my younger who is a very picky eater like this salad to core. I make sprouts often you can click the link mentioned for homemade sprouts if you wish. If you have any sprouts

and some boiled peanuts or chickpeas in handy then this salad bowl can be done in less than 5 minutes. You can make variations to this salad by adding raw avocados, boiled eggs, cherry tomatoes, steamed broccoli, replace chickpeas with black beans etc. If you are a black bean lover then look my black beans salsa salad recipe HERE.

Video Tutorial

How to make Peanut Veg Salad

• Soak the peanuts for 1-2 hours and chickpeas overnight ahead of preparation.
• Boil soaked Peanuts and Chickpeas accordingly.
• Drain the excess water and allow to cool.
• In a bowl add the ingredients one by one.
• Mix them all together.
• Finally add the seasoning and give a gentle stir.
• Serve immediately or can be stored in the refrigerator for 8 hours.

Peanut Veg Salad Ingredients

Boiled Peanuts – 1/2 Cup (refer note) OR

Boiled Chana / Chickpeas – 1/2 Cup or (mix of both)

Red Chili Powder – 1/4 tsp

Salt – As Needed

Chopped Raw Veggies like Carrot , Onion, Tomato and Cucumber – 1 Cup

Handful of Homemade Raw Sprouts

Optional Seasoned or Plain Croutons

Curd or Cream Cheese or Mayonnaise or Ranch – 2 Tbsp

Recipe Card

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Peanut Veg Salad Recipe

Servings: 4

Author: Sangeetha Priya

Ingredients

• Boiled Peanuts – 1/2 Cup (refer note OR
• Boiled Chana / Chickpeas – 1/2 Cup or mix of both
• Red Chili Powder – 1/4 tsp
• Salt – As Needed
• Chopped Raw Veggies like Carrot Onion, Tomato and Cucumber – 1 Cup
• Curd or Cream Cheese or Mayonnaise or Ranch – 2 Tbsp
• Optional Seasoned or Plain Croutons Handful of HomemadeHHomemadeHomemmemadeHHomemadeHomemmemade memadmemadmemadmemadmemadmemadmemadmemadmemadmemadmemadmeomemade Raw SproutsSprou

Instructions

1. Soak the peanuts for 1-2 hours and chickpeas overnight ahead of preparation.

2. Boil soaked Peanuts and chickpeas accordingly.

3. Drain the excess water and allow to cool.
4. In a bowl add the ingredients one by one.
5. Mix them all together.

6. Finally add the seasoning and give a gentle stir.

7. Serve immediately or can be stored in the refrigerator for 8 hours.

Recipe Notes

1. I buy unshelled peanuts from stores, soak it for an hour, add salt and cook for 3 whistles in pressure cooker.
2. For Vegan option do skip the cream mentioned above and add vinegar or lemon juice.

Notes

1. I buy unshelled peanuts from stores, soak it for an hour, add salt and cook for 3 whistles in pressure cooker.
2. For Vegan option do skip the cream mentioned above and add vinegar or lemon juice.

will be adding some lunch ideas with these salad soon…