Why You’ll Love This Salad (like me)
Ready in just 10 minutes or less Bursting with flavors and easy to customize with additional ingredients like peanuts, mango, feta or more Perfect for both vegan and vegetarian diets Vegan Indian salad with chickpeas makes a fantastic make ahead mason jar salad lunch option just like our Mexican mason jar salad. Perfect to add to a party spread!
How to Make Indian Chickpea Salad?: Step by Step
The recipe is super simple. Simply combine and enjoy. I have broken them into steps, so you can make it with step by step instructions. If you’re not keen on chopping the veggies with a knife, here’s a little tip: use a chopper and pulse the veggies a few times. This Indian spiced chickpeas salad is my fresh twist on my classic Indian kachumber (chopped salad). Simply toss chickpeas with chopped veggies and an Indian-spiced dressing—so easy and so healthy! What I really love is that this protein-rich chana salad keeps me feeling satisfied for hours. Its so good, that I end up reaching for a second serving too.
Variations
This vegan chickpea salad with Indian spices recipe is incredibly versatile! Try adding roasted peanuts or boiled peanuts and chopped raw mango for extra crunch and flavor. If you’re short on spices, a couple of teaspoons of store-bought chaas mix will work wonders.
Serving Suggestions
Enjoy this quick vegan chickpea salad on its own or as part of a larger Indian spread. Tuck it into whole wheat roti, soft homemade naan, or yogurt flatbread with falafel and yogurt dressing for a delicious wrap. Create an Indian chana chaat by adding tamarind chutney, green chutney, a drizzle of yogurt, and a sprinkle of sev. Serve it in a Buddha bowl with hasselback potatoes, avocado, and chopped nuts.
Storing Leftovers
Like with any salad, this one is best enjoyed right away. However if you have any leftovers, store the salad in an airtight container in the fridge for up to 4 days.
Make-Ahead Tips for Diwali or Christmas
I like to prep the salad ingredients separately and then assemble the salad right before serving. For the freshest flavor, I chop the onion just before combining everything. This way, the salad tastes its absolute best!
Want to make fresh Chickpeas from dried?
I’ve got you covered! Check out my post, “How to Cook Chickpeas from Scratch,” for all the details on soaking and cooking them. Here’s the gist: add the chickpeas to the instant pot, cover with water, and pressure cook for 25-50 minutes, depending on whether they’re soaked or not. Easy, right?
10 minutes Indian chickpeas salad recipe below
Shirazi salad Watermelon salad Indian onion salad No mayo coleslaw Shredded Brussels sprouts salad Red cabbage coleslaw Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
