Spiced Paneer and Chickpea Salad Bowl with Cilantro Dressing

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant vegetarian high-protein salad bowl combining pan-seared spiced paneer cubes, chickpeas, fresh greens, and a tangy cilantro dressing. This Indian-inspired high-protein recipe (vegetarian), ready in about 25 minutes, pairs paneer, canned chickpeas, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200 g, cut into 1-inch cubes paneer
• 1 cup, drained and rinsed canned chickpeas
• 3 cups mixed salad greens
• 1 medium, diced red bell pepper
• 1 medium, shredded carrot
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1 tsp, divided salt
• 1/4 tsp black pepper
• 1/2 cup, tightly packed fresh cilantro
• 1/3 cup Greek yogurt
• 2 tbsp lemon juice
• 1, minced garlic clove
• 2 tbsp water

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Toss 200 g paneer cubes with 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add spiced paneer to the skillet and sauté for 5-6 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
2. Step 2: In the same skillet, add 1 cup drained chickpeas with 1 tbsp olive oil and 1/2 tsp salt. Cook for 4-5 minutes, stirring occasionally, until chickpeas are slightly toasted and fragrant.
3. Step 3: In a blender, combine 1/2 cup fresh cilantro, 1/3 cup Greek yogurt, 2 tbsp lemon juice, 1 minced garlic clove, and 2 tbsp water. Blend until smooth and creamy.
4. Step 4: In a large bowl, toss 3 cups mixed salad greens, 1 diced red bell pepper, and 1 shredded carrot. Add the warm paneer cubes and toasted chickpeas on top.
5. Step 5: Drizzle the cilantro dressing over the salad and toss gently to combine. Serve immediately for a fresh and filling meal.