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Indian Chickpea Salad

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Indian chickpea salad with a burst of flavors, crunchy vegetables, tangy lemon dressing, and just a touch of heat from green chilies. The perfect accompaniment to BBQs and meals, it is also a complete meal by itself.

Indian Chickpea Salad
Indian chickpea salad with crunchy vegetables, a tangy lemon dressing, and just a bit of heat from green chilies.

What goes in an Indian Chickpea Salad?

Indian Chickpea Salad - Bowl with chickpeas, tomatoes, red capsicum, red onions, green chilies
Indian chickpea salad with crunchy vegetables, a tangy lemon dressing, and just a bit of heat from green chilies.

This Indian spiced chickpea salad recipe is bursting with flavor and crunch and is just so easy to make.

Chickpeas are a good source of proteins and fibers, which makes this a very filling meal. It is gluten-free, and vegan too.

Ingredients :

  1. Chickpeas – Traditionally dried chickpeas are soaked overnight in water, and then boiled or cooked in a pressure cooker will a bit of salt. You can also skip this step by using canned chickpeas. Just drain out the liquid, wash the chickpeas under cold water, and toss them in the salad.
  2. Red Onions – Red onions or salad onions are the most suitable for Indian salad recipes.
  3. Tomatoes – Any sweet variety is good, like Roma, truss tomatoes, or cherry tomatoes.
  4. Cucumbers – Tender varieties like Lebanese cucumbers can be used whole. However, for other varieties, like Indian cucumbers, peel the skin and remove seeds, which can be tough to chew.
  5. Red bell peppers or red capsicums, add sweetness and some crunch to this salad.
  6. Green chilies – These add a slight zing to this dish. Skip them completely if you do not like spice.
  7. Corriander – Most Indian salads are incomplete without this fragrant herb. If you do not like coriander, use chopped mint leaves instead.
  8. Lemon juice – For a beautiful tangy flavor that complements the chilies.
  9. Cumin Powder – Adds a touch of spice and flavor.

How to make Indian Chickpea Salad?

This is a very simple salad recipe. It does not require a special salad dressing, just a generous squeeze of lemon juice. Since this salad needs no fat, like olive oil, this makes it a suitable part of a low-fat diet.

  1. Chop tomatoes, cucumbers, red peppers, and red onions into small pieces.
  2. Dice green chilies and fine chop coriander/cilantro/mint leave for garnishing.
  3. Add all vegetables to a bowl and add the drained chickpeas.
  4. Add green chilies, salt, cumin powder, and lemon juice dressing and mix well.
  5. Serve immediately.

How to make this salad?

This is a very simple salad recipe. It does not require a salad dressing, just a generous squeeze of lemon juice. No fat, like olive oil, is required for this chana salad.

  1. Chop tomatoes, cucumbers, red peppers, and red onions into small pieces.
  2. Dice green chilies and fine chop coriander/cilantro/mint leave for garnishing.
  3. Add all vegetables to a bowl and add the drained chickpeas.
  4. Add green chilies, salt, cumin powder, and lemon juice dressing and mix well.
  5. Serve immediately.

Variations to Indian Chickpea salad –

  1. Chaat Masala – This is a ready mix available and a very popular ingredient in Indian chaat dishes. The main flavor comes from rock salt.
  2. Red Chili powder – Up the spice level by adding 1/4th teaspoon of red chili powder. Kashmiri chili or paprika gives this salad an interesting red tint without making it too spicy.
  3. Date and Tamarind chutney can replace lemon juice. It is available widely in all Indian stores.

Re: Salt – Salt tends to draw out moisture from food. Since the salad vegetables have a high water content, leaving them salted will make them soggy. If you do not intend to eat this salad immediately, store it in the fridge without adding any salt. Add salt just before serving.

How do I prepare chickpeas at home?

Have dried chickpeas instead of canned? You can prepare them as follow

  1. Soak one cup of chickpeas in 4 cups of water for about 8 hours or overnight. Soaking this in an airtight container with no air bubbles will speed up this process dramatically. You can also soak the chickpeas in hot water.
  2. Drain all soaking liquid, and add chickpeas to a pressure cooker. For each cup of soaked chickpeas, add 4 cups of water for cooking. Pressure cook till soft, but not so soft that they become mushy. You can also boil them over a stovetop or cook them in your instant pot. Chickpeas should retain their shape and firmness.
  3. Drain the water and let the chickpeas cool, before adding them to the salad.

For more chickpea salad recipes, try our Mediterranean Chickpea Salad With Feta Cheese.

Is this Indian Chickpea Salad suitable for the lunchbox?

This versatile salad is absolutely great for packed lunches, picnics, or even pot lucks. They also make a great mason jar salad. Just add the lemon juice, salt, onions first, chickpeas next, and then all the vegetables. Lastly, add garnish.

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Bowl with chickpeas, tomatoes, red capsicum, red onions, green chilies

Indian Chickpea Salad

Tangy and bursting with flavors – Indian chickpea salad with a hint of green chilies.
5 from 10 votes (Click on the stars to vote!)
Print Pin Rate
Course: Appetizer, lunch, Salad, Side Dish, Snack
Cuisine: Indian
Keyword: Chickpea cucumber salad, chickpea salad, chickpeas, fiber, high fiber, Low Carb, Low GI
Categories: indian, Salads
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 33kcal

Ingredients
  

  • 1 can Chickpeas
  • 1 cup Tomatoes
  • 1 cup Red Capsicum
  • 1/2 cup Red Onions
  • 1/2 cup Cilantro
  • 1 tsp Green Chilies omit or increase as per taste
  • 1 tsp Salt
  • 1 tsp Cumin Powder
  • 4 tbsp Lemon Juice

Instructions

  • Drain all liquid from the can. Add chickpeas to a salad bowl.
  • Chop tomatoes, and red bell peppers/ red capsicums into small pieces.
  • Dice red onions and green chilies.
  • Chop cilantro.
  • Add all chopped vegetables to the chickpeas.
  • Add cumin powder, salt
  • Squeeze lemon juice and serve.

Nutrition

Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 596mg | Potassium: 232mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1619IU | Vitamin C: 61mg | Calcium: 18mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Mention @caramel.and.spice or tag #caramel.and.spice !

11 Comments on “Indian Chickpea Salad”

  1. So delicious.
    I made it for lunch and stuffed it into a warm pitta bread.
    Really really filling and packed with flavor

    Reply
  2. I made a big batch of this and have been enjoying it for lunch throughout the week. Great easy recipe that tastes just as delicious a couple of days after it has been made. So filling and versatile too!

    Reply

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