Indian Chickpea Salad
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight meals that comes together in just 15 minutes. I love serving this vibrant Indian chickpea salad because it's packed with protein and fiber, making it incredibly filling and nutritious. The beauty of this dish is how simple it is to prepare, requiring no cooking at all, which means you can have a wholesome meal on the table even on your busiest days. The warm spices like cumin, coriander, and garam masala give it an authentic Indian flavor that tastes like you've spent hours in the kitchen, when really you've barely touched the stove. It's also wonderfully budget friendly and perfect for meal prep.
Ella x
Ingredients
- 400chickpeas
- 1onions
- 2ginger
- 1cumin seeds
- 1coriander seeds
- 1turmeric powder
- 1red chili powder
- 1garam masala
- 2lemon juice
- 1salt
- 1cucumber
- 1tomato
- 1cilantro
- 1oat flour
- 2vegetable oil
Detail level
Instructions
- 1
Rinse the chickpeas and soak them in water for 30 minutes. Drain and set aside.
- 2
In a pan, dry roast the cumin seeds, coriander seeds, turmeric powder, and red chili powder over medium heat until fragrant.
Tip: Be careful not to burn the spices.
- 3
In a blender or food processor, blend the roasted spices with the ginger until well combined.
Tip: Add the chickpeas and blend until smooth.
- 4
Heat the lemon juice and salt in a pan over medium heat.
Tip: Add the blended chickpea mixture and stir well.
- 5
Add the cooked cucumber, tomato, and cilantro to the pan and stir well.
Tip: Season with garam masala to taste.
- 6
In a small bowl, mix the oat flour and vegetable oil until well combined.
Tip: Add this mixture to the pan and stir well.
- 7
Taste and adjust the seasoning as needed.
- 8
Cover the pan and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- 9
Serve chilled and garnish with additional cilantro if desired.
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