Name: Spiced Chickpea Salad (Kabuli Chana)
Prep time: 20 min
Cook time: 15 min
Total time: 515 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup White Chickpeas, kabuli chana, boiled until tender and cooled; ½ cup Cucumber, diced; ½ cup Tomato, deseeded and diced; ¼ cup Onion, finely chopped; ¼ cup Green Bell Pepper, finely diced; 2 tbsp Coriander Leaves, chopped; 1 tbsp Mint Leaves, finely chopped; 1½ tbsp Lemon Juice; 1 tbsp Extra Virgin Olive Oil, or any neutral salad oil; 1 tsp Roasted Cumin Powder; ½ tsp Chaat Masala; ¼ tsp Ground Black Pepper; ½ tsp Salt, to taste

8 hr 35 mintotal

35 min hands-on8 hr hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Ensure your boiled chickpeas are completely drained of any cooking liquid and have cooled to room temperature.
In a large salad bowl, add the cooled chickpeas, diced cucumber, deseeded tomatoes, chopped onions, and bell peppers.
Add the freshly chopped coriander and mint leaves.
In a small separate bowl, prepare the dressing: Whisk together the lemon juice, olive oil, roasted cumin powder, chaat masala, black pepper, and salt until it forms an emulsion.
Pour this spiced lemon-oil dressing over the chickpea and vegetable mixture.
Toss the salad thoroughly so the thick dressing coats every single chickpea and vegetable cube.
Let the salad rest for 5-10 minutes before serving. This allows the starchy chickpeas to absorb the tangy, spicy dressing.
5–10 min
Serve at room temperature or slightly chilled.

How to tell it's done

A hearty, dense salad. The chickpeas should be buttery and soft, coated in a zesty dressing, cut through by the sharp, watery crunch of fresh peppers and cucumbers.

Getting it right

Tip

Boiling the chickpeas until they are 'butter soft' (melting when pressed) rather than just 'cooked' elevates this salad from good to incredible.

What to serve it with

A complete, highly satiating protein-packed meal on its own for lunch, or a heavy side dish for a summer barbecue.

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Ingredients