Quinoa and Chickpea Bowl with Cucumber Tomato Salad

Ingredients

• 400 g Cucumber (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 70 g Red Onion (about 1 small, finely chopped)
• 1 pc Green Chili (finely chopped, optional for heat)
• 3 tbsp Coriander Leaves (freshly chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper Powder (freshly ground is best)
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)
• 0.5 tsp Chaat Masala (optional, for extra tang)

Instructions

1. 1

   Prepare the vegetables: Wash the cucumber, tomatoes, and onion thoroughly. Finely chop them into small, uniform pieces. For a less watery salad, deseed the tomatoes before chopping. If using, finely chop the green chili.

2. 2

   Combine the vegetables: In a medium-sized mixing bowl, add the chopped cucumber, tomatoes, onion, and green chili (if using).

3. 3

   Add dressing and seasonings: Just before you are ready to serve, add the lemon juice, salt, black pepper powder, roasted cumin powder, and optional chaat masala to the bowl.

4. 4

   Garnish and toss: Add the freshly chopped coriander leaves. Gently toss everything together until the vegetables are evenly coated with the dressing and spices.

5. 5

   Serve immediately: Serve the salad right away to enjoy its maximum crunch and freshness. It pairs wonderfully with curries, dal, rice dishes, and grilled meats.