Delicious and easy… Give this Indian chickpea salad a try!
This is a recipe you can easily prepare in minutes and it’s so good! You can have a play with the ingredients and adjust to taste but it’s really one of my favourite Indian chickpea salad recipes.
You can serve this Indian chickpea salad as a side for pretty much any curry or just enjoy it on its own as a light meal.
I think you’re going to love this easy Chickpea Salad
About this Indian chickpea salad
You are going to love the flavour and all the different textures that this simple salad has to offer. This is really just a version of Kachumber salad which is hugely popular all over India.
For best results, consider cooking your own chickpeas rather than used tinned (canned) chickpeas. It’s cheaper and you have more control over the texture of the chickpeas.
How do you cook the chickpeas?
Purchasing dried chickpeas for this Indian chickpea salad is always a good idea. The cooked chickpeas will keep in the fridge for at least a week and they can also be frozen.
To cook them, just read the instructions on the side of the package. You could do that or simply wash the chickpeas and then simmer them in water until they are soft and cooked to your liking. This could take about 45 minutes but it’s cheaper and in my opinion the best option.
Although purchasing tinned (canned) chickpeas is convenient, you will get a lot more for your money if you purchase dried chickpeas. Soak them overnight and then simply simmer until they are tender.
How long will this Indian chickpea salad keep in the fridge?
You can keep this salad in the fridge for up to a week. In fact, as the flavours develop, the salad will get even better.
Can you freeze this chickpea salad?
This isn’t a good idea. You want the vegetables in the salad to be crisp and freezing them will not go well.
That said, if you are cooking your chickpeas, they do freeze well. Simply freeze them in portion sizes that you feel is convenient for how you will be using them.
Here are a few chickpea recipes I have on my site which you might like to try with your bulk cooked chickpeas.
Punjabi Chole Curry
Simple Chickpea Chaat
Chana Saag Curry
Samosa Chaat
Simply place all the veggies and herbs in a salad bowl.
Whisk the lemon juice, salt, pepper and olive oil into a smooth emulsion.
Toss the dressing and vegetables together.
Summer Chickpea Salad
Ingredients
- 1 x 400ml tin of chickpeas
- 1/2 cucumber - peeled, seeded and diced
- 4 large tomatoes - diced
- 10 spring onions - roughly chopped
- 1 small bunch fresh coriander - chopped
- 1 small bunch parsley - chopped
- 125ml (1/2 cup) lemon juice
- 125ml (1/2 cup) extra virgin olive oil
- Salt and freshly ground pepper to taste
Instructions
- Place all of the prepared vegetables and herbs in a salad bowl.
- Pour the lemon juice into a bowl and season with salt and pepper to taste.
- Drizzle in the olive oil and whisk into an emulsion.
- Pour this over the vegetables and stir to coat.
- Check for seasoning and place in the fridge for about half an hour before serving.