Chickpea Salad


  • 1 cup (200g) dry chickpea/white chole
  • ½ teaspoon salt
  • 10-12 cherry tomatoes cut in half
  • 1 yellow bell pepper roughly chopped
  • 1 boiled potato cut in cubes
  • 1 green capsicum roughly chopped
  • 1 onion roughly chopped
  • 1 carrot grated
  • 1 tablespoon roasted sesame seeds
  • 1 tablespoon flax seeds
  • 2 tablespoons fresh coriander finely chopped
For Dressing
  • 3-4 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon black pepper powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon mixed herbs
  • 1 teaspoon amchoor powder/chaat masala
  • salt to taste

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Soak the chickpeas in water overnight. Now drain the excess water.
  2. In a pressure cooker add the chickpeas and water. Add 3-4 cups of water so the chickpeas are perfectly soaked in it.
  3. Now pressure cook them for 12-15 minutes.
  4. Once done, they will be soft. Do not over cook them else the salad will become very mushy.
  5. Now remove the chickpeas from the cooker and drain the excess water.
  6. To prepare the dressing in a bowl add extra virgin olive oil, lemon juice, black pepper powder, garlic powder, onion powder, mixed herbs, amchoor powder/chaat masala and salt to taste. Now mix well. The salad dressing is ready.
  7. In a large bowl add the boiled chickpeas, cherry tomatoes, yellow bell peppers, green capsicum, onion, boiled potatoes, grated carrot and the salad dressing. Mix till everything is well combined.
  8. Finally add the roasted sesame seeds, flax seeds and fresh coriander and mix again.
  9. Serve warm or cold.

Recipe Notes

  • Do not over cook the chickpeas else the salad will become very soggy and mushy.
  • You can use any veggies of your choice.
  • You can prepare the salad a day in advance and mix the dressing 10-15 minutes before serving.
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