Chana salad, or chickpea salad, is an easy, delicious, and healthy recipe made with boiled chickpeas (also known as garbanzo beans), and fresh vegetables, all tossed in an Indian spiced tangy dressing. This protein-packed Kabuli chana salad makes the perfect side dish, or snack, or can be enjoyed as a meal too! Simple, satisfying, vegan, and gluten-free!
I am sharing how to make an Indian chickpea salad recipe at home and how to cook chickpeas in the Instant Pot, pressure cooker, and on the stovetop.
Whether you're looking for a quick lunch option or want to add some variety to your dinner menu, try this chana salad!
This healthy, delicious, protein-packed chickpea salad is easy, and filling and can be served as a meal on its own or as a side or snack.
If you love beans salad, try this kala chana chaat recipe which is an equally delicious salad recipe made with black chana (chickpeas)!
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What Is Chana Salad?
Chana salad is a popular Indian salad made with boiled chickpeas and a variety of vegetables, herbs, and spices.
Chickpeas are also known as garbanzo beans and Kabuli chana, chole, white chana, or simply chana in Hindi.
Chickpeas are an excellent source of protein, fiber, and various other essential nutrients. They are low in fat and calories which makes them a popular ingredient for a healthy vegetarian and vegan diet.
Indian chickpea salad is typically made by combining cooked chickpeas with various vegetables like cucumber, tomato, onion, bell pepper, and green chilies, along with fresh cilantro leaves
In addition, I love to add boiled potatoes (or sweet potatoes), bell pepper, and carrots. The combination of fresh vegetables adds crunchiness to this otherwise soft-textured dish.
To bring this salad together, you then dress it in a tangy spiced dressing made from lemon juice, olive oil, and spices like chaat masala, roasted cumin powder, red chili powder, and other seasonings.
You can serve this white chana salad as a side dish, snack, or as a light meal on its own. It is refreshing and filling at the same time!
Overall, this Kabuli chana salad is a simple yet flavorful dish that packs in plenty of nutrition and is so easy to make at home!
Recipe Ingredients
Chickpeas: also known as garbanzo beans in English and white chana or Kabuli chana in Hindi. You can use canned chickpeas in which case rinse them with water before using. I prefer using dry chickpeas and cooking them before using them for this recipe. Dry chickpeas are readily available in Indian grocery stores or on Amazon.
Vegetables - I like using fresh veggies like English (Persian or mini) cucumber, tomatoes (Roma or grape or cherry tomatoes), red onions, red and green bell paper (adds nice crunch, color, and flavor), and some shredded carrots. In addition, I also like to add some boiled potatoes, it helps bulk up the salad and pairs well with chana.
Herbs: I love using Cilantro, it adds a nice herby freshness to the salad. You can also add mint (fresh or dry).
Oil - I prefer extra virgin olive oil for making the dressing. It acts as a base and provides a nice glossy finish to the salad. You can skip it too.
Lemon juice: Along with oil, it helps form the base for the dressing and gives a tangy flavor to the salad
Seasoning: To season the salad and for the dressing, I use salt, black pepper powder, Kashmiri red chili powder (gives nice color without making it too spicy), roasted cumin powder, and chaat masala (readily available in Indian grocery stores and on Amazon). If you don't have chaat masala, you can skip it too but highly recommend it.
Please refer to the recipe card for exact measurements of ingredients.
How To Cook Chickpeas for Chana Salad (Stepwise Photos)
You can skip steps 1 to 4 if you are using canned chickpeas
1 - Soak chickpeas: Rinse and soak chickpeas in 4 cups of water overnight or for at least 8 hours. This helps to soften the chickpeas and reduce cooking time.
2 - The chickpeas will double in size after soaking. Drain the soaking water and rinse the chickpeas again.
3 - You can cook chickpeas in the stovetop pressure cooker or Instant Pot, or without a pressure cooker in the pot on the stovetop.
Cooking Chickpeas in Stovetop Pressure Cooker: Add soaked and drained chickpeas, with 1 teaspoon of salt and 3 cups water to the pressure cooker and cook for 8 whistles on medium-low heat. Let the pressure release naturally.
Cooking Chickpeas in the Instant Pot: Add soaked and drained chickpeas, with 1 teaspoon of salt and 3 cups water, and pressure cook on High Pressure for 30 minutes on MANUAL Or BEAN/CHILI mode and let the pressure release naturally.
Cooking Chickpeas in a Pot on Stovetop: In a large pot, add the chickpeas and cover them with 3-4 inches of water (4-5 cups of water). Bring the water to a boil over high heat. Reduce the heat to medium-low and simmer the chickpeas, uncovered, for 1 to 1.5 hours, or until they are tender but not mushy. Check the chickpeas occasionally and add more hot water to keep them covered.
4 - Once the pressure is released and the pin drops, carefully open the lid and check if the chickpeas for cooked/soft. To test, squeeze a chickpea between your fingers and it should press easily. Drain the chickpeas and set them aside to cool.
You can boil chickpeas ahead of time, allow the chickpeas to cool completely, and store them in an airtight container in the refrigerator.
How To Make Chana Salad (Stepwise Photos)
Prep Work
Boil the chickpeas. Check the detailed instructions above on how to cook chickpeas from scratch. Skip this step if you are using canned chickpeas.
Next, boil potatoes, peel, and chop them into cubes. Last but not least finely chop all the vegetables, herbs, and green chilies. For those perfect diced veggies, I love using the veggie chopper.
Make the dressing
5 to 8 - Add all the dressing ingredients to a bowl, - Olive oil, lemon juice, and spices and whisk to combine. Chana salad dressing is ready!
You can make the dressing ahead of time and store it covered and refrigerated.
Making Chickpea Salad
9 and 10 - In a large mixing bowl, add the cooked chickpeas, and chopped veggies - onion, tomato, cucumber, potato, carrots, bell pepper, green chili (if using), and fresh cilantro.
11 - Drizzle over the dressing.
12 - Mix all the ingredients well until everything is combined and coated with dressing.
Serve immediately or cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
Serving Suggestions
Chana salad is a refreshing and nutritious meal on its own, or it can be served as a side dish along with other dishes. Here are some of my favorite ways
- As a main dish: chickpea salad is a satisfying main dish on its own or you can serve it with greens like lettuce, spinach, or arugula, along with a slice of crusty bread for a complete meal.
- As a side dish: serve it as a side dish to complement other dishes like soups, and grilled meats or with different vegetarian dishes and Indian meals.
- As a party appetizer or snack: I love to serve Chana salad in small bowls or cups for fun and easy finger food.
- As a topping: Use it as a topping for chaat dishes, tacos, wraps, or baked sweet potatoes.
Variations
Grains - Add cooked quinoa, pasta, couscous, millet, brown rice, farro, and barley to the chickpea salad recipe to enhance its nutritional value and texture.
Veggies - in addition to the veggies in this salad, you can also add other veggies like avocado (for a creamy texture), boiled or roasted beets or sweet potato, or raw mangoes (tanginess), and greens like spinach, arugula, kale, or lettuce.
Cheese - Although cheese is not a traditional ingredient in Indian chickpea salad if you want to add some for flavor and texture, try Feta cheese, Paneer, halloumi, goat cheese, or Parmesan cheese
Protein - Chana salad is already a good source of plant-based protein with chickpeas in it but to add even more protein to your salad, try Tofu or paneer (soft or grilled), or even Grilled chicken/shrimp, boiled eggs,
Nuts - Add toasted nuts (almonds, cashews, pistachios, pine nuts, walnuts, and peanuts) to chole salad for crunch, texture, and a nutty flavor. Chop or slice them into small pieces so they incorporate into the dish easily.
Chutneys - For a street-sided twist to this healthy chana salad, add a drizzle of tamarind chutney, and green chutney for that Chana Chaat Salad taste.
Recipe Tips
You can use dry chickpeas that you cook from scratch or use canned ones for making this salad.
When cooking dry chickpeas, make sure to soak them which helps cook them faster and helps digest them easily.
Forgot to soak the chickpeas? No problem. Just soak them in boiling water for 2-3 hours before cooking. Or cook them longer (45-50 mins in an Instant Pot).
When boiling the chickpeas make sure to salt the water to give taste to your chickpeas.
Don’t overcook the chickpeas otherwise, they will turn mushy. The correct consistency is when the chickpeas retain their shape and can be easily pressed between two fingers.
If using canned chickpeas, be sure to drain the liquid and rinse them before adding them to the salad. You can also substitute chickpeas with black chickpeas, black beans, kidney beans, or sprouted moong.
Add cooked grains like quinoa, pasta, couscous, millet, and brown rice to make it a fully balanced meal.
Make sure that the vegetables are fresh and clean and chop them into small, bite-sized pieces so that they are easy to eat. For even chopping, I like using the veggie chopper.
You can also add other veggies to this salad like raw mangoes, boiled or roasted beets, sweet potato, and avocado, or greens like spinach, kale, and lettuce for a boost of nutrition.
Amp up the proteins by adding some fresh or grilled paneer or tofu. Nuts like walnuts, peanuts, or almonds make a great addition too for texture and crunch.
For a street-sided twist to this healthy salad, add a drizzle of tamarind chutney, and green chutney for that Chana Chaat Salad taste.
Frequently Asked Questions
To store leftover chana salad, transfer it to an airtight container and store it in the refrigerator for 3-4 days. The veggies lose their crunch and freshness so recommend eating is sooner than later.
Yes, chana salad can be a great option for meal prep, as it can be made ahead of time and stored in the refrigerator for several days. Alternatively, you can boil the chickpeas, make the dressing and chop the veggies and store them refrigerated in separate containers. Mix everything just before serving. You can also divide it into individual containers for easy grab-and-go lunches or dinners.
Yes, chickpea salad is a great option for vegans and vegetarians as it is typically made from plant-based ingredients like chana or chickpeas, vegetables, fruits, nuts, and grains all of which are vegan or vegetarian-friendly.
Chickpea salad is a healthy and nutritious addition to your diet since it provides a variety of nutrients and health benefits. Chickpeas are a good source of protein and fiber which helps you feel full and satisfied for longer periods. Plus it has a low glycemic index, which prevents cravings and overeating.
More Salad Recipes
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Recipe Card
Chana Salad Recipe (Indian Chickpea Salad)
Equipment
Ingredients
- ¾ cup dry chickpeas (or use 2 cups boiled or canned chickpeas)
- ½ cup mini cucumbers peeled and finely chopped (1-2 mini or persian)
- ½ cup roma tomato chopped,
- ½ cup red onion finely chopped
- ¼ cup green bell pepper finely chopped
- ¼ cup boiled potato chopped, (1 small potato)
- ¼ cup carrots peeled and shredded
- 2 tablespoons cilantro finely chopped
- 1 green chili chopped (optional)
For the Dressing:
- 1 tablespoon olive oil
- 1-2 tablespoon lemon juice adjust to taste
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- ½ teaspoon Kashmiri red chilli powder adjust to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
Instructions
Soaking chickpeas:
- Rinse and soak chickpeas in 4 cups of water overnight or for at least 8 hours. The chickpeas will double in size after soaking. Drain the soaking water and rinse the chickpeas again.
Cook Chickpeas
- Stovetop Pressure Cooker: Add soaked and drained chickpeas, with 1 teaspoon of salt and 3 cups water to the pressure cooker and cook for 8 whistles on medium-low heat. Let the pressure release naturally. Once the pressure is released and the pin drops, carefully open the lid.
- Instant Pot: Add soaked and drained chickpeas, with 1 teaspoon of salt and 3 cups water, and pressure cook on High Pressure for 30 minutes on MANUAL Or BEAN/CHILI mode and let the pressure release naturally. Once the pressure is released and the pin drops, carefully open the lid.
- Pot on Stovetop: In a large pot, add the chickpeas and cover them with 3-4 inches of water (4-5 cups of water). Bring the water to a boil over high heat. Reduce the heat to medium-low and simmer the chickpeas, uncovered, for 1 to 1.5 hours, or until they are tender but not mushy. Check the chickpeas occasionally and add more hot water to keep them covered.
- Check if the chickpeas are cooked/soft. To test, squeeze a chickpea between your fingers and it should be soft and press easily but not mushy. Drain the chickpeas and set them aside to cool.
Make the dressing
- Add all the dressing ingredients to a bowl, - Olive oil, lemon jucuice, spices and whisk to combine. Chana salad dressing is ready!
Assembling Chana Salad
- In a large mixing bowl, add the cooked chickpeas, and chopped veggies - onion, tomato, cucumber, potato, carrots, bell pepper, green chili (if using), and fresh cilantro.
- Drizzle over the dressing. Mix all the ingredients well until everything is combined and coated with dressing.
- Serve immediately or cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
Notes
Nutrition
Update Notes: This post was originally published on Jun 15, 2015, but was republished with, step-by-step instructions, new photos, tips, and a video in April of 2023.
wow wud like to grab the whole bowl..colorful and healthy!
It is so very healthy! My nutritionist has put me on diet that includes a lot of chickpeas! I am sure this recipe will be my saviour!
Lovely n healthy salad.... Lived your bowl
Nice click n healthy salad
Healthy and tasty salad !!
Very healthy salad, oftenly I make it. Love its crunchiness.