A flavorful and refreshing chickpea salad infused with aromatic Indian herbs and fresh ingredients, all tossed in a zesty, spicy lemon dressing for a perfect balance of taste and nutrition.
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Indian Chickpea Salad is a vibrant, protein-packed vegetarian dish bursting with fresh flavors and wholesome ingredients. Made with tender boiled chickpeas, fresh vegetables, aromatic spices, and fresh herbs, this nutrient-dense kabuli chana salad is rich in fiber and plant-based protein.
This delicious Indian salad with chickpeas is a variation of the Indian Kachumber Salad. Tossed in a zesty, spicy lemon dressing, it offers a perfect balance of tangy, savory, and mildly spicy flavors. Ideal for a healthy lunch, light dinner, or a refreshing side dish, this easy chickpea salad is both delicious and satisfying.
Whether you’re following a vegan, gluten-free, or high-protein diet, this Indian salad with chickpeas is a must-try for a nutritious and flavorful meal.
Why You’ll Love This Chickpea Salad
- Easy Recipe: This easy chickpea salad is made with simple ingredients and tossed in a tangy dressing for a refreshing and flavorful dish.
- Healthy Recipe: Packed with plant-based protein and high in dietary fiber, this wholesome salad is a great vegetarian option for a balanced diet.
- Light & Satisfying Meal: Perfect for a quick lunch or dinner, this salad is a great choice for busy days when you need a filling, nutritious meal ready in under 15 minutes.
- Versatile Side Dish: This vibrant salad pairs well with rice, pasta, barbecues, and grilled dishes. It also makes a fantastic summer salad for potlucks, picnics, or outdoor gatherings.
How To Make Chickpea Salad With Indian Spices
Ingredients
Chickpeas or Chole: Also known as garbanzo beans, these can be canned for a quick salad, or soaked and cooked dry chickpeas.
Crunchy Veggies: Cucumber (If using Indian cucumber that has big seeds then remove the seeds from the core before chopping.), red onion, tomatoes (regular or cherry tomatoes), bell peppers(red, yellow, or orange), garlic, green chilies. These vegetables add a nice crunch to the salad.
Herbs: Fresh coriander leaves(cilantro) and a few mint leaves for some freshness.
Spices: Red chili powder, cumin powder, chaat masala, salt and pepper.
Lime Juice
Extra Virgin Olive Oil
A full list of ingredients with exact amounts can be found on the Recipe Card below.
How to Cook Dry Chickpeas
- Soak 1 cup of dry chickpeas in 3 cups of water overnight or for at least 8 hours.
- Drain the soaking water and transfer the chickpeas to an Instant Pot, pressure cooker, or stovetop pot.
- Add 2 cups of fresh water and ½ teaspoon salt. If using an open pot, add an additional 2 cups of water.
- Cook over medium-high heat until the chickpeas are tender but not mushy. Be careful not to overcook, as they should hold their shape for salads.
- Drain any excess water and allow the chickpeas to cool. (Save the chickpea water for soups, sauces, or curries.)
Indian Chickpea Salad Recipe
Preparation
Canned Chickpeas: If using canned chickpeas, take a can of chickpeas, drain them in a colander, and rinse them thoroughly with clean water. Let the excess water drain completely before adding it to the salad.
Dry Chickpeas: Refer to the instructions above for cooking dry chickpeas (chana/chole) before using them in the salad.
Vegetables: Chop the onions, cucumber, tomatoes, and bell peppers into small pieces. If using Indian cucumbers, then peel them and remove the seeds before dicing them (Indian cucumbers can have big seeds and thick and bitter skin, so it is better to remove them for this recipe), but if you are using English cucumbers, chop them with the seeds and skin.
Finely chop the green chilies and mince the garlic (or use ½ teaspoon of fresh garlic paste—avoid store-bought paste for this recipe).
Step-by-Step Instructions
Step 1: In a large bowl, add the cooked chickpeas (cooled to room temperature). Mix in the chopped vegetables (cucumber, tomatoes, onion, and bell pepper), finely chopped green chili, and freshly chopped coriander and mint leaves.
Step 2: In a small bowl, whisk together olive oil, lime or lemon juice, red chili powder or paprika, cumin powder, chaat masala, salt, and crushed black pepper.
Step 3: Just before serving, drizzle the dressing over the salad and toss well to combine.
Enjoy this vibrant and healthy salad as a wholesome meal, refreshing snack, or a flavorful side dish!
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Notes
- Chaat Masala: This is a flavorful Indian spice blend made with cumin, dry mango powder, and other aromatic spices. Chat Masala adds a tangy and savory kick to the salad and is commonly available at Indian local grocery stores.
- Make-Ahead Tips: To save time, you can prep the ingredients in advance. Chop the vegetables and cook the chickpeas, then store them in the refrigerator. Prepare the dressing separately and refrigerate it as well. Before serving, bring the vegetables to room temperature, drizzle the dressing over the salad, toss well, and enjoy!
Variations & Substitutes
Customize this simple chickpea salad with your favorite ingredients or whatever you have in your pantry!
- Beans: Swap chickpeas with or mix them with red beans, black beans, or white beans for added variety.
- Vegetables: Add shredded carrots, crunchy lettuce, or sliced spring onions for extra texture and freshness. Sliced boiled potatoes and sweet potatoes are also a great addition.
- Spices: Replace chaat masala with black salt, dry mango powder, or toasted cumin powder. Sumac is also a great alternative. For extra depth, try adding curry powder, red chili flakes, or a touch of garam masala.
- Herbs: Use finely chopped fresh parsley as a substitute for cilantro to suit your taste preference.
- Nuts: Add roasted cashews, peanuts, or sliced almonds for some extra crunch and flavor.
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FAQs
Indian Chickpea Salad
Ingredients
- 400 gms chickpeas
- 1 cucumber
- 1 small onion
- 1 medium tomato
- 1 yellow bell pepper
- 1-2 green chillies
- 1/2 cup coriander leaves cilantro
- 1/4 cup mint leaves
- 2 tbsp olive oil extra virgin
- 1 garlic clove
- 1/2 tsp red chili powder or paprika
- 1/2 tsp cumin powder
- 1/2 tsp chat masala
- 1/2 tsp black pepper powder
- 1/2 tsp salt
- 1 tbsp lime juice
Instructions
Preparation
- Canned Chickpeas: If using canned chickpeas, take a can of chickpeas, drain them in a colander, and rinse thoroughly with clean water. Let the excess water drain completely before adding it to the salad.
- Dry Chickpeas: Refer to the instructions above for cooking dry chickpeas (chana/chole) before using them in the salad.
- Vegetables: Chop the onion, cucumber, tomato, and bell pepper into small pieces.
- Finely chop coriander leaves, mint, green chilies and mince the garlic (or use ½ teaspoon of fresh garlic paste—avoid store-bought paste for this recipe).
Salad
- In a large bowl, add the cooked chickpeas (cooled to room temperature). Mix in the chopped vegetables (cucumber, tomatoes, onion, and bell pepper), finely chopped green chili, and freshly chopped coriander and mint leaves.400 gms chickpeas, 1 cucumber, 1 small onion, 1 medium tomato, 1 yellow bell pepper, 1/2 cup coriander leaves, 1/4 cup mint leaves, 1-2 green chillies
- In a small bowl, whisk together olive oil, minced garlic, lime or lemon juice, red chili powder or paprika, cumin powder, chaat masala, salt, and crushed black pepper.1 garlic clove, 2 tbsp olive oil, 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp chat masala, 1/2 tsp black pepper powder, 1/2 tsp salt, 1 tbsp lime juice
- Just before serving, drizzle the dressing over the salad and toss well to combine.
- Enjoy this vibrant and healthy salad as a wholesome meal, refreshing snack, or flavorful side dish!
Notes
- If you are using Indian cucumbers then peel them and remove the seeds before dicing them (Indian cucumbers can have big seeds and thick and bitter skin so it is better to remove them for this recipe), but if you are using English cucumbers, chop them with the seeds and skin.
- Chaat Masala: This is a flavorful Indian spice blend made with cumin, dry mango powder, and other aromatic spices. Chat Masala adds a tangy and savory kick to the salad and is commonly available at local Indian grocery stores.
- Make-Ahead Tips: To save time, you can prep the ingredients in advance. Chop the vegetables and cook the chickpeas, then store them in the refrigerator. Prepare the dressing separately and refrigerate it as well. Before serving, bring the vegetables to room temperature, drizzle the dressing over the salad, toss well, and enjoy!
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My family loved this!
Nothing beats homemade authentic Indian food. It tastes like love. So excited about this recipe!
Looks super yummy! I think i will actually make this for dinner tonight! Have all the ingredients on hand!