Soya chaap lends its meaty texture to a plant-based lunch and is grilled tandoori-style to keep the dish light. Served with a vibrant beetroot hummus instead of a heavier gravy, the plate uses its colour and contrast to its advantage. Nutritional Benefits: Soya chaap is a concentrated source of plant-protein, useful in reducing meat consumption without cutting protein. Beetroot hummus capitalizes on the folate and nitrates of beetroot and the protein and healthy fats of chickpeas and tahini to make it as nutritious as the main component of the plate.
795 kcal
Calories
50 g
Protein
76 g
Carbs
29 g
Fat
Whisk together yoghurt, ginger-garlic paste, tandoori masala, chilli powder, mustard oil and salt and marinate the soya chaap pieces for 15 minutes.
Grill or sear the chaap on medium-high heat for 8 to 10 minutes, turning it occasionally, until it is charred on the edges.
For the hummus, blend the boiled beetroot with chickpeas, tahini, garlic and lemon juice with a little water until smooth. Season with salt.
Serve the grilled soya chaap tikka with the beetroot hummus on the side for dipping.
Summary:
The pairing of high-protein plant-based tikka with nutrient-dense dip shows that a vegetarian lunch can be as satisfying and visually appealing as a meat-based plate.
