Indian chickpea salad is packed full of flavour from the Indian spices, crunchy veggies and a tangy lime dressing. This delicious salad is full of plant-based protein from the chickpeas and cashews and super easy to make. It is also both vegan and gluten free.
This Indian style chickpea salad makes a great light lunch or dinner. Perfect all year round and keeps for a few days in the fridge so perfect for meal prep as well.
Chickpeas are a cheap and healthy ingredient used in a lot of vegan and vegetarian dishes. They are also low in calories and fat, a great source of plant-based protein, fiber and nutrients. Buy the ready cooked chickpeas in a can, or cook your own.
In this recipe I have opted to use canned chickpeas, it’s a great timesaver and that way this easy salad combed together in about 15 min!
If you are looking for more protein packed salads, try this Red Lentil Salad
Ingredients
This easy Indian chickpea salad just requires a few simple ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
- Chickpeas, I use canned chickpeas in this salad, it’s a real time saver. You can also boil your own chickpeas, just follow the packet instructions and let them cool down to room temperature before adding to this chickpea salad.
- Red onion, ads a nice crunch and bite to this salad. Spring onions or shallots are another great option.
- Tomato, deseeded and chopped. I like to dosed the tomato to remove some of the liquid. Use a ripe but firm tomato. Cherry tomatoes can also be used, no need to deseed these, just cut them in half.
- Seedless cucumber (also know as Persian or English cucumber). I don’t peel or deseed this kind of cucumber, everything can be eaten. Optional you can deseed it to reduce the amount of liquid released if you make this salad for a meal prep and plan to keep it in the fridge for a few days before eating.
- Green bell pepper, finely chopped. Any colour of pepper works here, I have make this salad with both red and yellow bell pepper.
- Cilantro, chopped. Adds a fresh flavour to this Indian chickpea salad. If you’re not a fan of cilantro, replace it with parsley.
- Roasted cashew nuts, this adds a nice crunch and texture to the salad. Also some extra protein and just brings it all together. For an allergy friendly salad, add roasted sunflower seeds instead.
Dressing
- Sunflower oil, or other neutral flavoured oil like avocado or grape seed oil.
- Lime, this adds a freshness to the dressing. Can also be replaced with lemon juice in a pinch.
- Fresh ginger, adds so much flavour and a little heat to this dressing.
- Garlic clove, minced
- Chaat masala or curry powder, chaat masala can sometimes be hard to find. It has a unique flavour that goes so well with the rest of the ingredients. If you can’t find this spice, use a dried curry powder instead. I have made this salad with a lot of different curry powders and they all tastes great!
- Cumin powder, for flavour and colour.
- Red chili flakes, for a little heat. If you like things spicy, feel free to add more!
- Salt and pepper to taste
See recipe card for quantities.
Instructions
Making this healthy Indian spiced chickpea salad is really easy. Just follow the step by step photos below.
For the full instructions see the recipe card at the bottom.
In a large bowl, mix together the ingredients for the dressing.
Add the vegetables to the bowl with the dressing and gently toss.
Top with some cashew nuts, chopped cilantro and a squeeze of lime and enjoy!
Hint: If making this salad ahead of time, you can prepare everything, but wait to mix in the dressing until serving.
Substitutions and Variations
- Nut allergy – instead of cashew nuts you can use roasted sunflower seeds
- Spicy – If you like more spice, add a little extra chill flakes or use a spicy curry blend. If you like it mild, just omit the chilli flakes all together.
- Herbs – The cilantro can also be replaced with chopped parsley.
- Veggies – Add more veggies to this chickpea salad, some great options and chopped and boiled potatoes, pumpkin or sweet potato. Cooked green peas or some finely chopped carrot.
- Grains – Add some cooked rice, quinoa, couscous, farro, or barley to this chickpea salad recipe.
Also try this Quinoa salad with pumpkin if you like cooked veggies in your salads.
Storage
I have kept this salad for up to 3-4 days in an airtight container in the fridge. It still tastes great but like with all salads, this Indian chickpea salad is best eaten straight away. The longer it sits, the softer the veggies will become. They will also release liquid to the salad.
A great option is to prepare the ingredients, but wait to mix them with the dressing until ready to serve.
Top tip
If you have a little leftover chickpea salad, make it into a wrap by adding the salad on a tortilla. Top it with some lettuce, a few slices of avocado. Wrap it up and enjoy! Also tases amazing on a warm naan bread! Super delicious and a great way to change up the leftovers!
FAQ
Yes, this Indian chickpea salad is a great source of protein, vitamins and low in calories. It is a great addition to a balanced meal plan.
This salad can be eaten on its own as a main course or served as an appetiser or side dish. Tastes great served with some bread, your choice of cooked protein. To keep this dish vegan I like to serve it with some grilled tofu or veggie burgers.
Yes, I do not recommend heating up any leftover chickpea salad, it is best served cold out of the fridge.
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Always smell and taste your food to insure it is fresh before eating leftovers.
More salads to try:
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Indian chickpea salad is packed full of flavour from the Indian spices, crunchy veggies and a tangy lime dressing. This delicious salad is full of protein from the chickpeas and cashews and super easy to make.
- 1 can (400 g, 14 oz) chickpeas, drained and rinsed
- ½ red onion, finely chopped
- 1 tomato, deseeded and chopped
- ½ seedless cucumber, chopped
- 1 green pepper, finely chopped
- ¼ cup cilantro, chopped
- ¼ cup roasted cashew nuts, chopped
- ¼ cup sunflower oil
- 1 lime, juiced
- 1 tablespoon ginger, peeled and grated
- 1 garlic clove, minced
- 1 teaspoon chaat masala or curry powder
- 1 teaspoon cumin powder
- ¼ teaspoon red chili flakes
- Salt and pepper to taste
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In a large bowl, mix together the ingredients for the dressing.
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Add all the chopped vegetables, cilantro and cashews to the bowl with the dressing and gently toss.
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Top with some extra cashew nuts, chopped cilantro and a squeeze if lime and enjoy!
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Audra
I made this salad for my lunches at work this week and all the girls at work said it smelled so good they all requested the recipe! It’s delicious, cool, crispy and a light lunch option. Great recipe, thank you!
Helena
Happy to hear everyone enjoyed it Audra, thanks for sharing!
SanQ
This was incredible! My son who usually does not like curry at all really loved it. I made this to go along with a grilled tandoori meal and it was actually the star 🌟 Just a wonderful recipe. Thank you so much for our new favorite bean salad recipe!
Helena
Happy to hear it was a hit with the whole family, it’s one on my favourites as well! Thanks so much for sharing