Jan 03, 2023, Updated Sep 06, 2024
Indian Chickpea Salad: Why you’re going to LOVE this creamy, spiced chickpea salad recipe
Indian spices make this chickpea salad fragrant and flavorful. Protein-packed, this yummy recipe will keep you full all afternoon. It’s a versatile salad that can be served on its own as a side dish, scooped into sandwiches or wraps, or spooned onto a bed of greens as a healthy lunch.
Want to make a can of chickpeas to taste a whole lot better? Here’s what to add.
Curry powder: I use the standard curry powder you get in typical North American grocery stores. You could also use a different Indian spice blend, like garam masala. Just start with a teaspoon and add more to taste. A bit of cumin powder is also nice. Lemon juice: lemon juice makes canned chickpeas taste better by adding a fresh, bright flavor. Lime juice is a great substitute. Mayo: this adds the classic creamy salad vibes, adding the fat it needs to carry the flavor for true deliciousness. Yogurt: this recipe stays light and protein-packed by using half plain, full-fat yogurt for half of the dressing. Creamy but not as rich as mayo. Cayenne: a pinch of red chili powder amps up the heat a touch and adds a great counterpoint to the creaminess. Crunchy veggies: some minced red onion adds punchy flavor and a bit of celery adds wonderful crunch. Finely-chopped cucumber and seeded tomatoes would also be delicious, or even shredded carrot. Add some minced green chilies for more heat.
How to Serve Indian Chickpea Salad
You can serve this Indian Chickpea Salad on its own as part of a larger spread for a potluck or BBQ, like you’d serve creamy pasta salad recipes or a potato salad.
First, drain canned chickpeas and add them to a bowl large enough to stir without spilling over. Next, chop the veggies and everything together. That’s it!
(Alternatively, you can make fresh chickpeas. My favorite way to do this is in an instant pot or stovetop pressure cooker – when you pressure cook them, it makes super tender chickpeas quickly and without soaking). Alternatively, you can use it as part of a meal. I love it for lunchtime meal prep! Here are some ideas:
Scoop it into a folded naan for a yummy naanwich. Delicious with some sliced avocado or avocado crema. Spoon it over soft white dinner rolls as a nod to the Indian street food called chana chaat (sprinkle it with a little chaat masala, bean sprouts and serve with tamarind chutney to take it further in that direction). Tuck it into a flour tortilla with lettuce or other vegetables and leftover rice for a super-filling wrap. Pile it between slices of bread for an eggless “egg” salad sandwich Make it part of a grain bowl with quinoa, avocado, roasted sweet potato, mint leaves, sliced cucumbers and crumbled feta cheese. Serve it over a bed of greens with cherry tomatoes, chopped nuts, and favorite chopped vegetables for a protein-rich full-meal salad.
Make Indian Chickpea Salad Ahead
You can prepare this salad up 3-4 days in advance. I love to make a double batch and have it for several weekday lunches.
Easy Curry Chickpeas, Indian Cucumber Salad, Indian Yogurt Sauce, and Buffalo Chickpea Salad.
Storage Instructions
Store leftover chickpea salad in a sealed, airtight container in the fridge for up to 4 days. I don’t recommend freezing it.
Other Favorite Indian Recipes
My Indian husband worked hard with me to approve these authentic, delicious Indian recipes!
Authentic Homemade Indian Chai Creamy Madras Lentils (the ultimate vegetarian comfort food) Paneer Butter Masala Amma’s special Masoor Dal recipe Coconut Curry Chickpeas Malai Kofta Saag Paneer + Palak Paneer Authentic Indian Chickpea Curry
And don’t miss all my other Indian Vegetarian Dinner Recipes.
