Include in Print View:

Protein-Packed Indian Salad with Chickpeas

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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400°F  C
Servings: 6
Estimated Cost: 7
Calories: 290
Best Season: All Seasons
Dietary: Dairy-Free, 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:
  • 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. 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
Read it online: https://www.mcmh.us/recipe-maker/protein-packed-indian-salad-with-chickpeas/