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!
2tablespoonshoney(or 1 tablespoon sugar for a vegan recipe)
3tablespoonslemon juice
STEP BY STEP IMAGES
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Instructions
How to cook chickpeas
If using canned chickpeas
Drain and rinse the chickpeas.
Add turmeric and 3 cups of water. Bring it to a boil and remove from heat. Let it cool and then drain the chickpeas and keep aside. This step can be skipped if you want to make the salad even quicker or if you don't have turmeric.
If using dry chickpeas
Soak for a minimum of 8 hours. Rinse and add 4 cups of water, 1/2 teaspoons each of salt and turmeric.
How to cook chickpeas in an instant pot
Set to "pressure cook" for 10 minutes. (After you switch on, it would take about 15 minutes to reach high pressure.)
Wait for natural pressure release, which would take about 20 minutes. Drain and let it cool.
How to cook chickpeas in a pressure cooker
Cook on high flame until 2 whistles, reduce and cook on low flame for 10 minutes.
Let the pressure release naturally. Drain and let it cool.
How to cook chickpeas on stovetop
Chickpeas can also be cooked without a pressure cooker or instant pot. Ensure that you soak them overnight or even up to 12 hours.
Cook them in an open deep pot on the stovetop. For 1 cup of dried chickpeas, use 6 cups of water.
Once it comes to a boil, reduce flame to medium. It would take about 35 to 45 minutes to cook, depending on how soft you want them. Top up with hot water if it dries out.(Add ½ teaspoon of baking soda to the chickpeas while cooking if you want the same softness as pressure cooking.)
Indian salad dressing and mix-ins
While the chickpeas are cooking, make the dressing and do all the chopping.
Mix all ingredients for the dressing and whisk until the spices are completely dissolved in the liquid.
Toss the vegetables and herbs together with the cooked chickpeas.
Drizzle dressing on the salad and toss well. Chill until ready to serve.
Video
Notes
I do not add salt since the chaat masala contains salt. Feel free to add sea salt or pink salt according to taste.Make ahead: This is one of those salads (like the easy Italian pasta salad) that taste even better the next day. Left-overs: Store the leftovers in an airtight box. Stays fresh for 2 days in the refrigerator.Freezing option: You can freeze the chickpeas and mix-ins but I haven't tried freezing this salad with the dressing. In any case, the dressing takes just 2 minutes to whisk up. That means this salad is good for meal-prep too.