I’m addicted to chickpeas, I mean literally. So I am always on the lookout to try new chickpea recipes. I recently tried Vegan Shakshuka with Chickpeas which got so popular that I made it again just to write a post for the blog. It is protein-rich, and you can enjoy the Salad as a snack or make it into a meal by serving the Salad with Indian flatbread like naan or roti. You can also add some green chutney and tamarind chutney to make it into a delicious Indian chaat. Try my Chole/ Chickpea Curry or Kala Chana/ Black Chickpeas Curry. I also love Sweet Potato & Chickpeas Hash when I need some change in breakfast. The post contains Helpful Tips & Tricks for making Indian Chickpea Salad. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.
WHY YOU’LL LOVE THIS RECIPE
ABOUT THE RECIPE
Indian Chickpea salad is nothing but Salad made with chickpeas in Indian flavors. It is easy, protein-rich, and a healthy recipe. You can make it using canned chickpeas or pressure the dry chickpeas for this salad recipe.
It is quite similar to a chana chaat or chole chaat. In chana chaat, chickpeas are combined with onion, tomatoes, bell peppers, cucumbers, etc., and spices like cumin powder and chaat masala. Then chutneys like tamarind and spicy green chutney are mixed to bring out the chaat flavors. Indian chaat or street food is incomplete with those chutneys.
But in this Chickpea Salad Indian style, no chutney is added. In fact, the simple dressing of lemon juice is added to the recipe. This chickpea salad tastes incredible with lots of colorful and crunchy veggies.
INGREDIENTS & SUBS
See the recipe card for quantities.
HOW TO BOIL CHICKPEAS?
Rinse the dry chickpeas and soak in water for 6-8 hours or overnight. After soaking the chickpeas for 6-8 hours, strain in the water.
Instant Pot:
Place soaked chickpeas in Instant Pot with water and close the lid. Pressure cook using Bean setting for 30 minutes at High. Let the pressure release naturally, and then open the lid. Drain excess water, let the chickpeas come to room temperature, and then use them in the recipe.
Stove-Top Pressure Cooker:
Place soaked chickpeas in the pressure cooker with water and close the lid. Pressure cook for 5 whistles at high heat. And then at low heat for 15-20 minutes. Let the pressure release naturally, and then open the lid. Drain excess water, let the chickpeas come to room temperature, and then add them to the recipe.
HOW TO MAKE INDIAN CHICKPEA SALAD
** For the full recipe, check the recipe card below, but you refer here for step-by-step photo instructions.
In a big Salad Bowl, add chickpeas. You can use pressure cook chickpeas or canned chickpeas.
Finely chop onions, cucumber, bell pepper, and tomatoes. Then add in the bowl over the chickpeas.
Then add finely chopped cilantro/coriander, mint, and basil leaves (optional).
Add spices, including red chili powder, garam masala powder, cumin powder, salt, and black pepper.
Lastly, add freshly squeezed lemon juice. Mix everything until well combined. Served it as a snack or make it into a complete meal and serve with Indian flatbread like Matar Chaat.
TOP TIPS
STORAGE
Indian Chickpea Salad tastes great when fresh & vibrant. Leftover chickpea salad will lose the crunch and the delicious flavor, and also, the veggies will turn a little soggy. But you can store the Salad in the refrigerator for 1-2 days in an air-tight container. You can also use the leftover chickpea salad as stuffing in wraps or rolls.
VARIATIONS
FREQUENTLY ASKED QUESTIONS
CHICKPEA RECIPES
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📖 RECIPE CARD
SALAD RECIPES
