Soya Chaap Salad
A healthy, protein-rich Indian style soya chaap salad with crunchy vegetables and light yogurt dressing — simple and quick to make.
Ingredients
Equipment
Method
- Boil water, add 1/2 tsp salt and soak the soya chaap pieces in hot salted water for 8–10 minutes to soften them.
- Drain the soya chaap and squeeze out excess water gently. Place them in a mixing bowl.
- Add sliced cucumber, chopped capsicum and tomato to the bowl with soya chaap.
- In a small bowl whisk the yogurt with black pepper powder, cumin powder and a pinch of salt until smooth to make the dressing.
- Pour the yogurt dressing over the soya-vegetable mix. Toss gently to coat everything evenly.
- Taste and adjust salt if needed. Garnish with chopped fresh coriander leaves before serving.
Notes
Serve immediately for best crunch. You can refrigerate for 15–20 minutes for a chilled salad. Add chopped onions or mint for extra freshness if desired.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.