Protein-Packed Indian Salad with Chickpeas A CIF Food Is Medicine lunch inspired by Indian flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Protein-Packed Indian Salad with Chickpeas

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Author: Colin Vareene Cooking Method: Baked Cuisine: Indian Courses: Lunch Recipe Keys: C Cancer Prevention Education C Cruciferous Vegetables F Food Is Medicine L Legume-Rich L Lower Sodium

Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Cooking Temp: 400°F  C Servings: 6 Estimated Cost: $ 7 Calories: 290 Best Season: All Seasons Dietary:

D Dairy-Free H High Fiber

Description

A CIF Food Is Medicine lunch inspired by Indian flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup chickpeas
• 1 cup brown basmati rice
• 2 cups spinach
• 1 cup carrots
• 1 cup tomatoes
• turmeric
• ginger
• cumin
• ¹⁄₄ cup pumpkin seeds
• black pepper to taste

Instructions

1. Preheat oven to 400°F and line a sheet pan if desired,
   Combine ingredients with olive oil, herbs, spices, and citrus,
   Roast or bake until vegetables are tender and protein is cooked through,
   Serve warm with fresh herbs or lemon.

Keywords: protein-packed indian salad with chickpeas, indian, lunch, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 2 cups spinach, 1 cup carrots

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