Go Back
–+ servings
chickpea salad

Indian Chickpea Salad

Jyoti Behrani
This Chickpea Salad is loaded with crisp, cool cucumbers, juicy tomatoes, protein-packed chickpeas, and fresh herbs. Dressed with simple refreshing, tangy lemon juice, and aromatic Indian spices.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Indian
Servings 3
Calories 178 kcal

Equipment

Ingredients
  

  • 2 cup chickpeas chole/Garbanzo beans, cooked or canned
  • 1 small red onion chopped (about ½ cup)
  • 2 Roma tomatoes chopped (about ¾ cup)
  • 2 mini cucumbers chopped (about 1 cup)
  • 3-4 baby radish pink chopped (optional)
  • 1 green chili pepper finely chopped, optional
  • handful of cilantro leaves chopped
  • 2 teaspoons lemon or lime Juice adjust to taste

Spices

  • ¼ teaspoon pink Himalayan salt Kala namak
  • 1 teaspoon chaat masala to taste (or amchur powder)
  • ⅛ teaspoon red chili powder adjust to taste
  • ¼ teaspoon Kashmiri red chili powder optional, for color
  • table salt to taste

Instructions
 

  • To a bowl, add the boiled chickpeas, and chopped veggies - cucumbers, tomatoes, radish, onions, green chili.
  • Add spices, cilantro leaves, and lemon juice. Mix well.
  • Taste and adjust seasonings as needed.

Notes

Variations: This Chickpea salad is versatile and can be prepared in many different ways. Add veggies, and seasonings to your taste.
  • Greens and vegetables: You can add any vegetables of your choice – radish, spinach, arugula, mixed greens, bell pepper, lettuce, peas, etc.
  • Fruits: Apple, pomegranates, grapes, or any fruit of choice, makes a nice addition to this salad.
  • Avocado: Adding avocado gives this salad a creamy texture.
  • Cheese: I like to add homemade paneer, fresh mozzarella, or feta cheese, for added protein.
  • Nuts: Almonds, peanuts, or any nuts of your choice. Add nice crunch and nutritional value to this salad.
  • Quinoa Chickpea Salad: Make it a meal by adding cooked quinoa or millet.
  • Indian Chana Chaat: Turn this salad into yummy Indian chana chaat. Add some boiled potato or roasted sweet potato, and add some whisked yogurt, sweet tangy chutney, and green chutney for a lip-smacking chaat. Don't forget to garnish the chaat with sev before serving.
  • You can substitute chickpeas with boiled black chickpeas (kala chana), kidney beans, black-eyed beans, mung beans, or sprouts.
  • Increase or decrease the amount of green chili or red chili powder to your liking. Use mild chili or skip it if you prefer so. When I make this salad for my kids, I simply skip the chili and use black pepper instead.
 
If you prefer cooking chickpeas at home, you can refer to the post - How to cook chickpeas?
How to cook chickpeas: Wash and soak ½ cup chickpeas in water overnight. Rinse and drain the chickpeas. Add chickpeas to the Instant Pot with fresh 1.5 cups of water for 20 minutes or on a stovetop pressure cooker for 2 whistles on high and 20 minutes on low heat. Let the pressure release naturally. Drain the water and the chickpeas are ready to be used in this recipe.

Nutrition

Nutrition Facts
Indian Chickpea Salad
Amount per Serving
Calories
178
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
262
mg
11
%
Potassium
 
783
mg
22
%
Carbohydrates
 
44
g
15
%
Fiber
 
11
g
46
%
Sugar
 
12
g
13
%
Protein
 
12
g
24
%
Vitamin A
 
692
IU
14
%
Vitamin C
 
20
mg
24
%
Calcium
 
101
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Subscribe to my YouTube Channel!Check out Living Smart And Healthy!

KEYWORD

chana salad, chickpea salad, indian chickpea salad