Indian Chickpea Salad
This Indian Chickpea Salad is light, hearty, vegan-friendly, and ready in minutes! With irresistible lemony dressing, and a hint of spice.
Servings 4 Servings
Calories 127kcal
Ingredients
- 1½ cups cooked chickpeas or 1 can, drained and rinsed
- 1 cucumber diced
- 1 tomato diced
- ½ onion finely chopped
- 1 green chili finely chopped (optional)
- 6 mint leaves
- ½ teaspoon red chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt adjust to taste
- 1 tablespoon lemon juice
Instructions
- In a large bowl, combine chickpeas, cucumber, tomato, onion, green chili, and mint.
- Add red chili powder, ground cumin, and salt.
- Drizzle with lemon juice over the salad.
- Toss gently until everything is well mixed.
- Serve immediately.
Notes
- You can use homemade frozen chickpeas or canned chickpeas for convenience.
- Swap mint leaves with cilantro or skip the garnish based on your preference.
- Adjust the heat by removing chili seeds for milder flavor or finely chopping chilies for more spice.
- Best enjoyed fresh; refrigerate leftovers and consume within 24 hours for best taste and texture.
- Not freezer-friendly; store chopped veggies, chickpeas, and dressing separately if prepping ahead.
Nutrition
Calories: 127kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 196mg | Potassium: 396mg | Fiber: 6g | Sugar: 6g | Vitamin A: 468IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 2mg