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peas, cheese, carrot, chickpeas, salad, sprouts, vegetable salad in a glass plate

Classic Vegetable Salad

Nimi Barooah, Jorhat, India
This fresh and flavourful classic vegetable salad is packed with nutrition and is easy to toss it together.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Salad
Cuisine International
Servings 2


  • 20 g sweet corn
  • 5 g green peas
  • 10 g carrot finely diced
  • 5 g capsicum finely diced
  • 5 g red onion finely diced
  • 20 g boiled chickpeas take care not to overcook
  • 10 g boiled sprouts take care not to overcook. you can steam intead of boiling
  • 10 g raw chickpeas washed and soaked till they are plump and soft.
  • 10 g raw sprouts
  • 20 g paneer/ cottage cheese diced
  • 20 g feta cheese diced;you may use any other cheese of your choice
  • 10 ml olive oil extra virgin
  • 2 pinch black pepper
  • 2 pinch salt


  • Heat 5ml oil in a pan and add all the vegetables except raw chickpeas and the raw sprouts.
  • Saute the mix over high flame for 30 seconds to a minute
  • Sprinkle salt and pepper, mix well and remove from the heat.
  • Add the remaining 5ml oil and give it a good mix

For non-vegetarians

  • Add boiled and sauteed, diced chicken

Prepare in advance

  • Soak the raw chickpeas overnight.
  • Prepare moong/mung bean sprouts a few days in advance
  • You may boil the chickpeas in advance or use canned chickpeas.


nutrition label
Keyword #recipeforbusymums, #workingmum, 30 minutes recipe, Anti-inflammatory food, Ayurvedic recipes, Healthy Recipes, Vegan Recipes
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