This Indian chickpea salad recipe is a healthy take on the chana chaat served as an Indian snack.
Find out how to make easy chana salad with Indian spices, lemon and herbs. (With tips on how to cook dry chickpeas in instant pot/ pressure cooker, or use canned ones.)
If using canned chickpeas, drain and rinse. Add turmeric and water. Bring it to a boil and remove from heat. Drain. If using dry chickpeas, soak for a minimum of 8 hours.
Cook the soaked chickpeas in instant pot/ pressure cooker with water, salt and turmeric. Let it cool and then drain the chickpeas.
chickpeas cooked with turmeric
green bell pepper
red bell pepper
lemon juice or lime juice
extra virgin olive oil
red chilli flakes
While the chickpeas are cooking, chop onions, tomatoes, bell peppers, mint leaves and coriander leaves.
Mix all ingredients for the dressing and whisk until the spices are completely dissolved in the liquid.
Toss the onions, tomatoes, bell peppers, mint and coriander leaves and raisins together with the cooked chickpeas.
Drizzle the chaat dressing on the salad and toss well. Let it sit for 5 minutes. Serve immediately or chill until ready to serve.
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