Roasted Corn & Cabbage Desi Salad with Chickpea Masala Balls
An alternative way to enjoy more protein with your meals. Try using a premium veggie patty and making a meal with 18 grams of simple ingredient protein.
Servings 6
Calories 410kcal
Ingredients
- 4 each chickpea masala patties Actual Veggies
- 2 c frozen corn thawed
- 16 oz shredded red and green cabbage slaw mix don’t use dressing if included
- ½ each english cucumber
- 1 c grape tomatoes halved
- 1 small red onion sliced thin
- 1 1/3 Tbsp lime juice
- 4 floz green goddess dressing Primal Kitchen
- ½ Tbsp mint chutney
- ¼ c green onion sliced
- ¼ c cilantro chopped
Instructions
- Wash all produce thoroughly. Cut cucumbers in half and thinly slice into 1/2 moons.
- Cut in half the grape tomatoes and thinly slice red onions.
- Roast corn in 400F oven for 5-8 minutes until charred and chill.
- In a large bowl, whisk the mint chutney and lime juice together.
- Add the cabbage mix and massage together until softened.
- Add the corn, cucumbers, and red onions.
- Allow to marinate for at least 30 minutes prior to serving, so it allows the flavors to combine.
- Thaw veggie patties and divide each patty into quarters and roll into balls.
- Preheat oven to 375 degrees. Roast veggie balls on a sprayed or lined baking tray at 375 F for about 10-12 minutes, or until they are slightly golden brown and heated throughout.
- Just before serving, mix in the fresh cilantro and green onion into the salad.
- Plate the salads and top each one with 1-2 T green goddess dressing and 4 veggie balls.
Nutrition
Serving: 1bowl | Calories: 410kcal | Carbohydrates: 61g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Sodium: 680mg | Fiber: 11g
