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 a tangy lemon dressing. Perfect for snack or a quick lunch!
Add the boiled chickpeas to a bowl. Add green chili, onions, tomatoes, cucumber and spices to it.
Add cilantro leaves and lime juice. Stir well.
Taste and adjust salt as needed.
You can add veggies of your choice in this salad. Some people like to add boiled potatoes, avocado or if mango is in season, add some chopped raw mangoes to make it more tangy.
This salad can be made with boiled black chickpeas, green chickpeas, kidney beans or sprouts too.
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 ½ cup chickpeas in water overnight. Discard the water. Pressure cook with fresh 1.5 cups of water in instant pot for 20 minutes or on 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.