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Turkish Chickpea Salad Servings - 5 INGREDIENTS Paprika - 1 teaspoon Salt - 1/2 teaspoon Turmeric - 1/4 teaspoon Black pepper - 1/4 teaspoon Garam Masala - 1 teaspoon Cloves powder - 1/4 teaspoon Cinnamon powder - 1/8 teaspoon Soaked white chickpeas - 500 grams Salt - 1/8 teaspoon Water - 800 milliliters Olive oil - 2 tablespoons Olive oil - 2 teaspoons Onions - 100 grams Garlic - 2 teaspoons Bell pepper - 60 grams Sun dried tomato - 1 teaspoon Red wine vinegar - 1 tablespoon Sumac powder - 1 teaspoon Salt - 1/4 teaspoon Red chili - 1/2 teaspoon Cumin powder - 1 teaspoon Powdered sugar - 1/2 teaspoon Purple cabbage - 120 grams Coriander - 2 tablespoons Fresh basil - 1 teaspoon Lemon juice - 1 tablespoon Lemon - for garnishing Avocado - for garnishing Black pepper - for garnishing PREPARATION 1. In a bowl, add 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon black pepper, 1 teaspoon garam masala, 1/4 teaspoon cloves powder, 1/8 teaspoon cinnamon powder and mix it well. 2. Take a pressure cooker, add 500 grams soaked white chickpeas, 1/8 teaspoon salt, 800 milliliters water and cover it with lid. Cook until you hear 2 - 3 whistles. 3. Open the lid and remove it from heat. 4. Heat 2 tablespoons olive oil in a pan, add boiled chickpeas, mixed spices and cook for 4 - 5 minutes. Remove it from heat. 5. Heat 2 teaspoons olive oil in a pan, add 100 grams onions and cook for 1 minute. 6. Add 2 teaspoons garlic and cook for 1 minute. 7. Add 60 grams bell pepper, 1 teaspoon sun dried tomato and cook for 2 minutes. 8. Add 1 tablespoon red wine vinegar and cook for 1 minute. 9. Add 1 teaspoon sumac powder, 1/4 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon cumin powder, 1/2 teaspoon powdered sugar and cook for 2 minutes. Remove it from heat. 10. In a bowl, add cooked chickpeas, cooked onions mixture and mix it well. 11. Add 120 grams purple cabbage, 2 tablespoons coriander, 1 tablespoon fresh basil, 1 tablespoon lemon juice and mix it well. 12. Garnish with lemon, avocado and black pepper. 13. Serve. High Protein Paneer Bowl Servings - 2 INGREDIENTS Chia seeds - 1 teaspoon Water - 50 milliliters Yogurt - 250 grams Salt - 3/4 teaspoon Chilli flakes - 1/2 teaspoon Roasted cumin powder - 1/2 teaspoon Lettuce - 100 grams Ginger - 1/2 teaspoon Garlic - 1/2 teaspoon Chilli flakes - 1/2 teaspoon Oregano - 1/2 teaspoon Cumin seeds - 1/2 teaspoon Olive oil - 2 teaspoons Yogurt - 2 tablespoons Coriander leaves - 2 tablespoons Paneer - 150 grams Olive oil - for brushing Coriander - for garnishing PREPARATION 1. In a bowl, add 1 teaspoon chia seeds, 50 milliliters water and soak for 20 minutes. 2. In a bowl, add 250 grams yogurt and whisk it well. 3. Add soaked chia seeds, 3/4 teaspoon salt, 1/2 teaspoon chilli flakes, 1/2 teaspoon roasted cumin powder and whisk it well. 4. On a board, place 100 grams lettuce and cut it into pieces. 5. Transfer, this into a yogurt mixture and mix it well. 6. In a muddler, add 1/2 teaspoon ginger, 1/2 teaspoon garlic and muddle them with the help of muddler. 7. In a dish, add 1/2 teaspoon chilli flakes, 1/2 teaspoon oregano, 1/2 teaspoon cumin powder, 2 teaspoons olive oil, muddled mixture, 2 tablespoons yogurt, 2 tablespoons coriander leaves and mix it well. 8. On a board, place 150 grams paneer and make slits on top of it. (See video) 9. Place it on a prepared marination and coat it from both sides. 10. Place it on a griller brushed with olive oil and cook from both sides. Remove it from heat. 11. Garnish with coriander. 12. Serve. High Protein Veggie Sandwich Servings - 4 INGREDIENTS Hung yogurt - 120 grams Salt - 1/4 teaspoon Black pepper - 1/4 teaspoon Dried thyme - 1/2 teaspoon Mushrooms - 200 grams Olive oil - 1 tablespoon Garlic - 1 teaspoon Salt - 1/2 teaspoon Bell pepper - 260 grams Onions - 60 grams Italian seasoning - 1 teaspoon Spinach leaves - 50 grams Melted butter - for brushing Multigrain bread slices - 6 Lettuce - 10 grams PREPARATION 1. In a bowl, add 120 grams hung yogurt, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme and mix it well. 2. On a board, place 200 grams and cut it into pieces. 3. Heat 1 tablespoon olive oil, 1 teaspoon garlic and stir well. 4. Add mushrooms, 1/2 teaspoon salt and cook for 5 - 7 minutes. 5. Add 260 grams bell pepper, 60 grams onions,1 teaspoon Italian seasoning and cook for 1 - 2 minutes. 6. Add 50 grams spinach leaves and cook for 2 - 3 minutes. Remove it from heat. 7. Take a pan brushed with melted butter, add multigrain bread slice and cook from both sides. Remove it from heat. 8. Place it on a board, add prepared dip on it and spread it evenly. 9. Add cooked veggies, lettuce and cover it with another slice. 10. Now, cut it into half. 11. Serve. High Protein Wrap Servings - 2 INGREDIENTS Onions - 160 grams Beetroot water - 2 tablespoons Vinegar - 50 milliliters Salt - 1/4 teaspoon Paneer - 160 grams Eggs - 2 Italian seasoning - 1 1/2 teaspoons Salt - 1/4 teaspoon Yogurt - 150 grams Salt - 1/4 teaspoon Garlic cloves - 1 tablespoon Salt - 1/4 teaspoon Basil leaves - 2 tablespoons Pine nuts - 1 1/2 tablespoons Olive oil - 1 tablespoon Oil - 1 tablespoon Tomato - 40 grams Salt - 1/8 teaspoon Crushed black pepper - 1/8 teaspoon Lettuce - 4 grams PREPARATION 1. In a bowl, add 160 grams onions, 2 tablespoons beetroot water, 50 milliliters vinegar, 1/4 teaspoon salt and mix it well. Rest for 15 - 20 minutes. 2. In a blender, add 160 grams paneer, 2 eggs, 1 1/2 teaspoons Italian seasoning, 1/4 teaspoon salt and blend it well. 3. Transfer, this on a baking tray and spread it evenly. 4. Preheat the oven to 350°F/180°C and bake for about 15 minutes. 5. In a bowl, add 150 grams yogurt, 1/4 teaspoon salt and whisk it well. 6. In a muddler, add 1 tablespoon garlic cloves, 1/4 teaspoon salt and muddle them with the help of muddler. 7. Add 2 tablespoons basil leaves, 1 1/2 tablespoons pine nuts and muddle them with the help of muddler. 8. Add 1 tablespoon olive oil and muddle them with the help of muddler. 9. Heat 1 tablespoon oil in a pan, add 40 grams tomato, 1/8 teaspoon salt, 1/8 teaspoon black pepper and cook for 1 minute. Remove it from heat. 10. On a board, place prepared bread, prepared yogurt, lettuce, prepared tomato, prepared onion pickle, prepared chutney and cover it. 11. Now, cut it into half. 12. Serve.