High-Protein Chickpea Quinoa Bhel

Rinse the tomato, onion, and cucumber under cold water; pat dry.

Finely chop the tomato, onion, and cucumber and place them in a large mixing bowl.

If using dried chickpeas, soak them overnight, then boil for 20‑25 minutes until tender; otherwise, measure out ½ cup of pre‑cooked chickpeas.

Rinse ½ cup of quinoa under running water, then combine with 1 cup of water in a saucepan; bring to a boil, reduce heat, cover, and simmer for 12‑15 minutes until water is absorbed. Fluff with a fork and let cool slightly.

Add the boiled chickpeas and cooked quinoa to the bowl with the chopped vegetables.

Season the mixture with salt, black pepper, fresh coriander leaves, and ½ tsp of jeera (cumin) powder; toss thoroughly to distribute the spices evenly.

In a separate small bowl, whisk together 110 g Greek yogurt, 2 tbsp green chutney, and 1 tbsp Sriracha sauce until smooth.

Transfer the yogurt‑chutney dressing onto a serving plate, spreading it into an even layer.

Top the dressing with the chickpea‑quinoa bhel, giving the dish a colorful, layered appearance.

Give the assembled bhel a final gentle toss just before serving, if desired, to coat the pieces with the dressing.

Serve immediately at room temperature or chill for 10 minutes for a cooler salad.

Enjoy your high‑protein, flavorful Chickpea Quinoa Bhel!