Easy Indian Chickpea Salad (15-Minute High-Protein Lunch)
No-cook Indian chickpea salad with cucumber, tomato, lemon, and chaat masala. High-protein vegetarian lunch ready in 15 minutes from pantry chickpeas.
Equipment
- Colander
- Mixing bowl
Ingredients
For the salad
- 2 cans chickpeas 15 oz / 425 g each, drained and rinsed
- 1 English cucumber diced, about 2 cups
- 2 medium tomatoes diced; seeds removed if very juicy
- 1/2 small red onion finely chopped
- 1 small green chili finely chopped; optional
- 1/4 cup fresh cilantro chopped
- 2 tablespoons roasted peanuts or pomegranate arils optional garnish
For the dressing
- 3 tablespoons fresh lemon juice about 1 large lemon
- 1 teaspoon chaat masala or to taste
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon black salt (kala namak) optional
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon neutral oil or olive oil optional, for a silkier toss
Instructions
Prep and toss
- Drain both cans of chickpeas in a colander. Rinse under cold water until the foam disappears. Shake well, then pat dry with a clean towel.
- Add chickpeas to a large mixing bowl. Dice cucumber and tomato into small cubes. Finely chop onion, green chili, and cilantro.
- Add the chopped vegetables and cilantro to the chickpeas.
- In a small bowl, whisk lemon juice, chaat masala, roasted cumin powder, black salt (if using), salt, pepper, and oil.
- Pour the dressing over the salad. Toss gently until everything is coated. Taste and adjust lemon, salt, or chaat masala.
- Rest 5 minutes if you can so the chickpeas pick up the seasoning. Garnish with peanuts or pomegranate, then serve.
Notes
Rinse and pat chickpeas dry so the dressing sticks and the salad does not turn watery.
For meal prep, keep dressing separate or add cucumber the day you eat it; store airtight up to 3 days.
Skip onion and green chili for a Jain-friendly version; add extra cucumber and a pinch more cumin.
Brands of chaat masala vary in saltiness — start with 1 teaspoon and adjust.
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