This Chickpea Salad is a healthy, vegan, protein-rich salad that is easy to put together in just 10 minutes. Chickpeas are combined with fresh veggies, flavored with Indian spices, along with tangy lemon juice. Perfect for a snack or a quick lunch!

healthy chickpea salad with veggies in a bowl
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Chickpeas are a favorite in our house, we not only love them in curries such as Chana Masala or Coconut Chickpea Curry, but also in salads.

This Indian spiced chickpea salad, is a filling healthy salad for lunch or dinner. It is an excellent way to lose a few pounds.

This garbanzo bean salad is super easy to assemble if you have canned or leftover boiled chickpeas. 

It is perfect for summer and entertaining guests for parties and barbeques!

Watch How to Make Chickpea Salad

Why You’ll Love this Garbanzo Bean Salad?

It’s high in protein and keeps you full for a longer period of time

It’s simple to make if using pre-cooked chickpeas – ready in 10 minutes

Healthy ingredients – vegan and gluten-free

It is oil-free, which means it contains fewer calories.

It’s packed with vibrant flavors and colors.

It is satisfying – enjoyed by one and all.

Want more Vegan Recipes? Check out this collection of 65+ Vegan Indian Recipes.

Ingredients

This salad can be put together with ingredients you will already have in your kitchen.

ingredients for chickpea salad
  • Chickpeas: also known as garbanzo beans or chana in Hindi. Chickpeas can be canned or cooked. If using canned, drain and rinse it first. You can also cook dried chickpeas in the instant pot.
  • Cucumber: I used mini Persian cucumbers, but English cucumbers will also work.
  • Tomatoes: Use firm, ripe tomatoes. Roma or cherry tomatoes either can be used.
  • Onion: I used red onions because they work best in salad. They add a lovely color, crunch, and sweetness to the salad.
  • Herbs: Cilantro tastes best for Indian-style salads
  • Lemon or Lime juice: I used the juice of half of a lemon. Feel free to increase or decrease according to your preference.
  • Seasoning: salt, black salt, red chili powder, and Chaat masala – the star ingredient that gives the tangy, zingy flavor. If you don’t have chaat masala, you can skip it, and add some roasted cumin powder.

How to cook chickpeas at home?

Chickpeas can be cooked in a few ways listed below, or you can go for canned ones if you are in a rush.

1) Stove Top

a) Pan/ Pot

  • Soak the dried chickpeas in water overnight or at least 8 hours
  • Add salt to the water.
  • Cook for 1.5 – 2 hours on low, then drain.

b) Pressure Cooker

  • Soak the dried chickpeas in water overnight or at least 8 hours.
  • Add the chickpeas in a pressure cooker. Add ½ teaspoon salt.
  • Add 3 cups of water.
  • Cook for 2 whistles on high and 20 mins on low heat.
  • Once cooked, you should be able to mash the cooked chickpeas with your fingers. Drain any excess liquid.

2) Instant Pot

  • Soak the dried chickpeas in water overnight or at least 8 hours
  • In your Instant Pot, combine the chickpeas and 3 cups of water.
  • Cook for 20 minutes on the BEAN setting at high pressure.
  • Allow it to naturally release pressure for 10 minutes before releasing any remaining pressure.
  • Once cooked, you should be able to mash the cooked chickpeas with your fingers. Drain any excess liquid.
Chickpeas Pressure cooker instant pot 1

3) Buying Canned Chickpeas

This is the easiest option and you can actually cut your prep time to a few minutes for the salad to be ready.

Make sure you drain the liquid in the can and rinse your chickpeas before using it. The only drawback is it’s not as cost-effective as the other methods.

How To Make Chickpea Salad

This awesome salad can be accomplished in 4 easy steps:

  • Prep the chickpeas: Drain and rinse the cooked chickpeas.
  • Cut: Chop the veggies – cucumber, onions and tomatoes.
  • Combine: Combine the boiled chickpeas, onions, tomatoes, cucumber, cilantro, green chili, salt, black salt, red chili powder, chaat masala, and lemon juice in a mixing bowl. Toss well and serve!
steps to make chickpea salad
  • Enjoy: This salad is perfect for a quick lunch or evening snack. You can also refrigerate the chickpea salad if you like it chilled.
Indian style Chickpea salad in a bowl with veggies and spices

Pro-Tips

Chickpea salad is a versatile salad and there are many ways you can use to modify it according to your palate.

  • Adjust the amount of spices and seasonings, lemon juice as per your liking. Make it as mild or as spicy as you prefer.
  • Skip or adjust the amount of green chilli if you can’t handle a lot of spice. For kids, avoid using green chillies and red chili powder. Use crushed black pepper instead of red chili powder.

Some tips if you plan to cook chickpeas at home:

  • Add salt to the water when cooking chickpeas.
  • If you cook the chickpeas in a pan, the prep time will be over 60 minutes. To lessen the time, use a pressure cooker.
  • When boiling the chickpeas, add a few drops of oil to reduce foaming and frothing. Cook without the lid if the water froths excessively.

Storage Suggestions

This Indian chickpea salad tastes best when freshly consumed. It can be refrigerated for up to 1 day in an airtight glass container. But beyond that the salad will lose its crunch and the vegetables will be soggy.

You can make it ahead of time by keeping everything ready in the refrigerator and adding the lemon juice just before serving.

closeup of chickpea salad with veggies and spices

Variations:

  • Greens and vegetables: To this salad, you can add any vegetables of your choice – bell pepper, lettuce, kale, arugula, spinach etc.
  • Avocado: Adding avocado will lend this salad a creamy texture.
  • Cheese: If desired, top your salad with some fresh mozzarella or feta cheese.
  • Indian Chana Chaat: Add green cilantro chutney and tamarind chutney to make a Chana Chaat. Garnish the chaat with sev before serving. Trust me it’s finger licking good.
  • Potato: You can add boiled potato to make Aloo Chana Chat. You can even add roasted sweet potato if you like.
  • Yogurt: Adding a little whisked yogurt along with the chutney takes it to the next level.
  • Mediterranean Chickpea Salad: Add tahini sauce for the Mediterranean touch.
  • Curried Chickpea Salad: Add curry powder to make a curried chickpea salad.
  • Quinoa Chickpea Salad: Adding cooked quinoa or couscous can make this salad a complete meal.
Easy garbanzo bean salad with veggies and spices in a white bowl

Common Questions

Is Chickpea Salad Vegan?

Yes, this recipe is vegan and only plant-based ingredients have been used. You do not need to add cheese or cream to your salad.

Can I Use Canned Chickpeas?

Yes, absolutely. Canned chickpeas work well when you are on a time crunch. Drain the liquid and rinse the chickpeas, and then proceed with the recipe.

Are Chickpeas Good For Weight Loss?

Chickpeas are a great option if you’re aiming to lose weight or maintain a healthy weight range. They bulk up because of the dietary fiber in them. Chickpeas will make you feel fuller for longer as a result. Additionally, its high protein content helps to suppress your hunger and hence reduce your caloric consumption.

Is Chickpea Salad Good For Health?

Chickpeas are a powerhouse of nutrients – proteins, vitamins, minerals, and fiber. These nutrients may help you manage your weight, blood sugar, and brain health while lowering your risk of chronic diseases like heart disease and cancer.

More Chickpea Recipes

Enjoy a few more Indian chickpea dishes from our collection

Healthy Salad Recipes

4.84 from 12 votes

Healthy Chickpea Salad

This Chickpea Salad is a healthy, vegan, protein-rich salad that is easy to put together in just 10 minutes. Chickpeas are combined with fresh veggies, flavored with Indian spices along with tangy lemon juice. Perfect for a snack or quick lunch!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Ingredients 

  • 2 cup Chickpeas (Chole/Garbanzo beans), cooked or canned
  • 1/2 cup Red Onion , diced
  • 1/2 cup Tomato , diced
  • 1/2 cup Cucumber , diced
  • 1 Green Chili Pepper, finely diced, optional
  • 3 tablespoon Cilantro leaves
  • 2 teaspoon Lemon or Lime Juice

Spices

Instructions 

  • Add the boiled chickpeas to a bowl. Add green chili, onions, tomatoes, cucumber and spices to it.
  • Add cilantro leaves and lemon juice. Stir well. 
  • Taste and adjust salt as needed. 

Video

Notes

Variations:
  • You can add veggies of your choice to this salad. Some people like to add boiled potatoes and avocado, or if mango is in season, add some chopped raw mangoes to make it tangier.
  •  This salad can be made with boiled black chickpeas, green chickpeas, kidney beans, or sprouts.
Make it less spicy: Adjust spices to your taste. Skip green chili and red chili powder to make it non-spicy. 
How to cook chickpeas: Wash and soak 1/2 cup chickpeas in water overnight. Discard the water. Pressure cook with fresh 1.5 cups of water in an instant pot for 20 minutes or on a stovetop pressure cooker for 2 whistles on high and 20 minutes on low heat. Let the pressure release naturally. Drain the water and use the chickpeas in this recipe. 
Variations: 
  • Add veggies such as bell pepper, lettuce, kale, arugula, spinach, or avocado. 
  • Add roasted potato or sweet potato for a potato chickpea salad. 
  • Add quinoa or couscous to make it a complete meal. 
  • To make an Indian-style chaat – add mint cilantro chutney and tamarind chutney

Nutrition

Calories: 184kcalCarbohydrates: 30gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1121mgPotassium: 442mgFiber: 10gSugar: 4gVitamin A: 477IUVitamin C: 14mgCalcium: 77mgIron: 2mg

Additional Info

Course: Salad, Side Dish, Snack
Cuisine: Indian
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.84 from 12 votes (9 ratings without comment)

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7 Comments

  1. This recipe is so easy and amazing! I skipped the cilantro (personal preference) and used reshampatti instead of kashmiri because that is what I had on-hand (I like a bit of heat). Absolutely delicious! I will make this again and again.

  2. Just made this and it is delicious and so easy to make…..definite keeper!