Spinach Omelette Indian Style with Spiced Chickpea Salad

Rinse and drain canned chickpeas thoroughly, then combine in a large bowl with diced cucumber, finely chopped red onion, and chopped fresh cilantro. Mix gently to distribute ingredients evenly.

Whisk together olive oil, fresh lemon juice, ground cumin, salt, and black pepper in a small bowl, then pour over the chickpea mixture. Toss well to coat and set aside at room temperature to allow flavors to meld.

Crack eggs into a large bowl, add turmeric, red chili powder, and salt, then whisk vigorously until fully combined and slightly frothy for a fluffy texture.

Heat ghee in a large non-stick skillet over medium heat (about 160°C) for 1 minute until shimmering, then add finely chopped onion and chopped green chili. Sauté for 2 minutes until onions are translucent, then stir in chopped spinach and cook for 1-2 minutes until just wilted and bright green.

Pour the beaten egg mixture evenly over the sautéed vegetables in the skillet, tilting the pan to spread it out. Cook on medium heat (160°C) for 3-4 minutes until the bottom is set and golden, then carefully flip using a wide spatula and cook the other side for 2 minutes until just cooked through.

Remove the omelette from the pan, cut into 4 equal portions, and garnish with freshly chopped coriander for a burst of flavor and color.