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Spicy Indian Chickpea Salad

A quick, healthy and protein-rich Indian-style spicy chickpea salad — perfect for a light lunch or snack with fresh veggies and tangy spices.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 2 people
Course: Salad, Snack
Cuisine: Indian, Vegetarian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup boiled chickpeas (kabuli chana) pre-cooked or canned chickpeas, drained and rinsed
  • 1/2 cup cucumber, finely chopped
  • 1/2 cup tomato, finely chopped
  • 1/4 cup onion (red or white), finely chopped
  • 1 tbsp fresh coriander leaves, chopped
  • 1 small green chilli, finely chopped adjust according to spice tolerance
  • 1 tsp cumin powder
  • 1/2 tsp red chilli powder or adjust to taste
  • 1/2 tsp chat masala (optional)
  • 1 tbsp fresh lemon juice
  • 1 tsp olive oil (optional) or any light vegetable oil
  • to taste salt

Equipment

  • Mixing bowl

Method
 

  1. Take cooked and drained chickpeas in a mixing bowl.
  2. Add chopped cucumber, tomato, onion, green chilli and coriander leaves to the bowl.
  3. Sprinkle cumin powder, red chilli powder, chat masala (if using) and salt on top.
  4. Pour lemon juice and olive oil. Toss everything gently so spices coat the chickpeas and vegetables evenly.
  5. Taste and adjust salt or chilli as needed. Serve immediately, or chill for 10 minutes before serving for better flavour.

Notes

You can use canned chickpeas to save time. This salad stays good in fridge for 1–2 days. For extra crunch, add chopped bell pepper or grated carrot.
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