This Indian Chickpea Salad is a delicious salad with Indian flavours using fresh vegetables and fresh herbs. Prepare this simple salad as an appetizer, side dish or light lunch. This easy recipe can be prepared in less than 10 minutes! It’s vegan and gluten-free.
This Indian salad recipe with chickpeas is also known as Kabuli Chana Salad. Cooked chickpeas, fresh veggies like tomato and cucumber are tossed in a salad dressing made with Indian spices.
It is a favorite chickpea salad recipe of mine to enjoy alongside an Indian vegetable curry as it provides texture from the crunchy veggies. I am always on the lookout for salad recipes, and this simple salad fits the bill! It is an easy and delicious way to enjoy the humble chickpea.
If you have ready prepared cooked chickpeas or have a can of chickpeas, this bean salad can be ready in 10 minutes.
Other chickpea salad recipes that I love are this delightful chickpea salad with creamy avocado dressing, mango chickpea salad and this Summer Chickpea Salad.
Easy to make ahead in a few steps just like this Lentil Salad.
Ingredients for Indian Spiced Chickpea Salad
The beauty of this salad is that you can make it your own. I have given my recommendations with optional extras below.
Full measurements can be found in the recipe card below.
Chickpeas aka garbanzo beans or kabuli chana.
You need cooked chickpeas for this recipe. I mostly cook dried chickpeas in the Instant Pot pressure cooker or use canned chickpeas when I’m pressed for time. If using the Instant Pot Chickpeas method, ensure to keep the chickpeas just cooked rather than mushy.
As an alternative, use a different bean such as red kidney beans or white beans. You can also use dark chickpeas called Kala Chana.
Red onion – finely chopped red onion goes best in salads
Tomato – I use salad tomatoes as they are less fleshy or halved cherry tomatoes
Cucumber – I have used English cucumber as it has an edible skin and few seeds.
Cilantro / coriander leaves and mint leaves – for me this salad wouldn’t be complete without the fresh herbs. They’re so vibrant!
Lemon juice – alternatively use lime juice. If you do not have it, you can add dried mango powder or white vinegar.
Salt and black pepper
Chaat masala – this sour blend of spice powders is used in Indian street food recipes. The black salt gives the distinctive flavour.
Olive oil – I have used extra virgin
Variations
To make it spicy add freshly chopped green chilies or red chili flakes.
Add bell peppers such as red capsicums
Imli chutney – toss the salad in a spoon of imli chutney (tamarind sauce) to make Chana Chaat
Add seeds such as pumpkin or sunflower seeds
Add pomegranate seeds.
Instead of chaat masala, add Indian spice powders such as cumin seeds, red chili powder (cayenne pepper), ground cumin powder and garam masala. Alternatively, use curry powder.
How to make Indian Chickpea Salad
Cook your dry chickpeas or rinse a tin of chickpeas in cold water.
Chop the tomatoes, cucumber and herbs.
In a large bowl, add the chickpeas, crunchy vegetables, fresh cilantro and mint,
Season with chaat masala and add salt and black pepper to taste.
Pour over olive oil and lemon juice.
Serving
This tasty chickpea salad works as a refreshing side dish.
For a complete meal, serve it alongside Aloo Gobi, dal fry, boiled rice and rotlis (chapati).
Serve at a barbeque alongside this pesto potato salad or Greek potato salad. Add a carbohydrate dish such as these Air Fryer Indian Potatoes or Instant Pot Orzo Salad.
I like to serve it at room temperature but you can serve it chilled too.
Storage
Store leftover salad in an air-tight container and keep in the fridge for up to a day. Any longer than a day and the salad will not taste fresh.
If preparing for later, I suggest storing the vegetables separately and assembling prior to serving.
Other Chickpea Recipes
Sundried tomato Chickpea Cakes
Cauliflower and Chickpea Tacos
Instant Pot Chickpea and Coconut Curry
Moroccan Vegetable Tagine with Chickpeas
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Indian Chickpea Salad
Equipment
- 1 Chopping board
- 1 Knife
Ingredients
- 2 cup chickpeas I have cooked in Instant Pot.
- 1 cup tomatoes chopped
- 1 cup cucumber chopped
- ½ cup onion chopped
- ¼ cup coriander chopped
- 2 tablespoon mint chopped
- 2 small green chili chopped optional
- 1 tablespoon chaat masala
- 1 teaspoon salt or per taste
- 1 teaspoon black pepper freshly ground
- 2 tablespoon olive oil optional
- 2 tablespoon lemon juice
Instructions
- Cook the chickpeas and allow to cool.
- Cut all the vegetables using a sharp knife. Keep them aside.
- Add all the ingredients in a big mixing bowl.
- Mix well and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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