5 High Protein Snacks

Ingredients

• 60 g Boiled Chickpeas (for Chickpea Salad)
• 1 medium Cucumber (chopped for Chickpea Salad)
• 1 medium Tomato (chopped for Chickpea Salad)
• 2 tbsp Fresh Coriander Leaves (for Chickpea Salad)
• 1 tbsp Lemon Juice (for Chickpea Salad)
• 1 tbsp Olive Oil (for Chickpea Salad)
• 0.5 tsp Cumin Powder (for Chickpea Salad)
• 1 pinch Black Salt (for Chickpea Salad)
• 60 g Cooked Red Lentils (for Lentil and Spinach Patties)
• 30 g Fresh Spinach (handful, finely chopped for patties)
• 1 tsp Cumin Powder (for Lentil and Spinach Patties)
• 1 tsp Coriander Powder (for Lentil and Spinach Patties)
• 1 tsp Turmeric Powder (for Lentil and Spinach Patties)
• 1 pinch Salt (for Lentil and Spinach Patties)
• 1 tbsp Fresh Coriander Leaves (garnish for patties)
• 1 tbsp Olive Oil (for pan‑frying patties)
• 60 g Sprouted Moong Beans (for Sprouted Moong Bean Salad)
• 1 medium Cucumber (chopped for Sprouted Moong Bean Salad)
• 1 medium Tomato (chopped for Sprouted Moong Bean Salad)
• 2 tbsp Fresh Coriander Leaves (for Sprouted Moong Bean Salad)
• 1 tbsp Lemon Juice (for Sprouted Moong Bean Salad)
• 1 tbsp Olive Oil (for Sprouted Moong Bean Salad)
• 1 pinch Black Salt (for Sprouted Moong Bean Salad)
• 1 tsp Cumin Powder (for Sprouted Moong Bean Salad)
• 60 g Boiled Chickpeas (for Roasted Chickpeas)
• 1 tbsp Olive Oil (for coating Roasted Chickpeas)
• 1 tsp Paprika (for Roasted Chickpeas)
• 1 tsp Cumin Powder (for Roasted Chickpeas)
• 1 pinch Black Salt (for Roasted Chickpeas)
• 60 g Sprouted Moong Beans (for Sprouted Moong & Pomegranate Chat)
• 60 g Pomegranate Seeds (half cup, for chat)
• 1 cup Cucumber (diced for chat)
• 1 tsp Lemon Juice (for chat)
• 1 pinch Black Salt (for chat)
• 1 tsp Cumin Powder (for chat)
• to taste Fresh Coriander Leaves (garnish for chat)

Instructions

1. Chickpea Salad

   In a mixing bowl combine boiled chickpeas, diced cucumber, diced tomato, and chopped coriander. Drizzle with olive oil, lemon juice, sprinkle cumin powder and a pinch of black salt. Toss gently until everything is evenly coated.

   Time: PT10M

2. Lentil and Spinach Patties

   In a bowl, mash the cooked red lentils. Add finely chopped spinach, cumin powder, coriander powder, turmeric, and a pinch of salt. Mix until a cohesive dough forms. Shape into small patties (about 2‑inch diameter). Heat olive oil in a skillet over medium heat and pan‑fry patties 3‑4 minutes each side until golden brown.

   Time: PT20M

   Temperature: Medium heat

3. Sprouted Moong Bean Salad

   Toss sprouted moong beans with diced cucumber, diced tomato, chopped coriander, lemon juice, olive oil, cumin powder and a pinch of black salt in a bowl. Mix well and serve fresh.

   Time: PT10M

4. Roasted Chickpeas

   Pre‑heat oven to 200°C. In a bowl, toss boiled chickpeas with olive oil, paprika, cumin powder and black salt until evenly coated. Spread on a baking sheet in a single layer and roast for 15 minutes, shaking the tray halfway through, until crisp and golden.

   Time: PT20M

   Temperature: 200°C

5. Sprouted Moong & Pomegranate Chat

   Combine sprouted moong beans, pomegranate seeds, diced cucumber, lemon juice, black salt and cumin powder in a bowl. Toss gently and garnish with fresh coriander leaves.

   Time: PT10M

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

20 g

Fat

8 g

Fiber

5 g