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!
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.
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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.