Fresh, bright, and straightforward to put together, Soya Chunks Salad Recipe (With Greek Yogurt Dressing) is a vegetarian Indian salad made with soya chunks, hot water, and oil in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 30 minutes
  • Yield: 3
  • Category: Salad
  • Cuisine: Indian

Ingredients

For Soya Chunks

  • 1 cup soya chunks ((Nutrela brand))
  • 2 cups hot water (for soaking)
  • 1 teaspoon oil
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon roasted cumin powder
  • 1/4 teaspoon garam masala
  • salt (to taste)

For the dressing

  • 1/4 cup hung curd
  • 1/4 cup paneer
  • 1/4 cup coriander leaves
  • 1 garlic clove (minced)
  • 1 tablespoon olive oil (optional)
  • 1 tablespoon lemon juice
  • salt, pepper

For veggies

  • 1 cup romaine lettuce (roughly chopped)
  • 1/2 cup onion (diced)
  • 1/2 cup cucumber (diced)
  • 1/2 cup cherry tomatoes (halved)
  • 2 tablespoons coriander leaves (finely chopped)

Seeds & Nuts

  • 1-2 tablespoons pumpkin seeds
  • 1-2 tablespoons sunflower seeds

Method

  1. Soak 1 cup of soya chunks in 2 cups of hot water with a little salt for about 15 minutes, they will swell up and get soft. After soaking, drain and gently squeeze out the excess water from the soya chunks.
  2. In a pan, add 1 teaspoon of oil. Once it's hot, add soya chunks, ½ teaspoon of red chili flakes, ¼ teaspoon of turmeric powder, ¼ teaspoon roasted cumin powder, ¼ teaspoon garam masala, salt, to taste. Sauté about 2-3 minutes or until you see some brown spots and crispy. Remove and keep them aside. You can also air fry them at 350°F (180°C) for 10–12 minutes.
  3. In a blender, add ¼ cup Greek yogurt (hung curd), ¼ cup of soft paneer, ¼ cup coriander leaves, 1 garlic clove minced, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, and salt and pepper to taste. Blend to a smooth puree. Note: If you don't like paneer, you can add 6-8 soaked cashews instead.
  4. In a large mixing bowl, add 1 cup of chopped romaine lettuce, ½ cup diced onions, ½ cup diced cucumber, ½ cup halved cherry tomatoes, roasted soya chunks, 1 tablespoon of pumpkin seeds, and 1 tablespoon sunflower seeds. Next, pour the dressing over the salad, just before serving, and toss everything well.
  5. Garnish with coriander leaves. Serve immediately. So good!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.