Healthy Chickpeas Salad Recipe

4 from 2 votes

This salad was delicious and very filling. I ate it for lunch for several days and the longer it sat, the more lemony it became. The family loved it too and over the years it’s become a favorite meal as well.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Served AsBreakfast, Snacks
CuisineBreakfast, Indian
Servings 2


  • Chickpeas/Kabuli Chana - 1/2 cup soaked overnight and cooked
  • De-seeded Tomato - 1 medium you can take seeded too
  • Finely chopped Onion - 1 small
  • Finely chopped Parsley - 1 tsp
  • Mint leaves - 2 tbsp
  • For dressing: Olive oil - 2 tbsp
  • Chaat masala - 3/4 tsp
  • Red chili powder - 1/4 tsp
  • Black Pepper powder - 1/4 tsp
  • Roasted Cumin powder optional - 1/4 tsp
  • Juice of 1/2 Lemon
  • Salt


  • Soak chickpeas overnight for 8-9hrs and wash them and pressure cook with enough water for 3 whistles,reduce the flame and cook for another 5-8 mins...
  • Chickpeas should cook thoroughly and soft firm and not become mushy[I love mushy chickpeas salad, so I smashed little bit with spoon, if you don't avoid this]. Drain them and keep them aside to cool.
  • In a small bowl, add the dressing mix in olive oil,lemon juice, salt, chaat masala, red chilli powder, black pepper powder, roasted cumin powder and give a nice stir using a small wire whisk until you get a uniform paste.
  • Take a big bowl and add boiled chickpeas, finely chopped onion, tomato, parsley leaves and give a nice stir.
  • Add the dressing and check the taste of it and add any seasoning like salt or spice to suit your taste buds.
  • Serve the salad immediately. Garnish with fresh mint leaves.

Please appreciate the author by voting!

4 from 2 votes

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Jolly Makkar
Jolly Makkar

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