Ingredients

• 1½ cups boiled chickpeas (kabuli chana)
• Salt to taste

• 1 small onion, finely chopped
• 1 tomato, deseeded and chopped
• ½ cucumber, chopped
• ½ capsicum, finely chopped

• 1½ tbsp lemon juice
• 1 tbsp olive oil
• ½ tsp black pepper powder
• ½ tsp roasted cumin powder
• ½ tsp red chilli flakes (optional)
• 2 tbsp chopped coriander or parsley

Instructions

1. Prepare Chickpeas: Soak chickpeas overnight and pressure cook until soft but firm.
2. Cool: Drain excess water and allow chickpeas to cool completely.
3. Chop Vegetables: Finely chop onion, tomato, cucumber, and capsicum.
4. Mix Base: In a large bowl, add chickpeas and chopped vegetables.
5. Add Seasoning: Add salt, black pepper, cumin powder, and chilli flakes.
6. Add Dressing: Pour lemon juice and olive oil over the salad.
7. Toss: Mix gently until everything is well combined.
8. Serve: Garnish with coriander or parsley and serve fresh.

Why You’ll Love This Recipe

• High in plant-based protein
• Fresh and filling
• No cooking required after boiling
• Perfect for weight management
• Quick and versatile

Common Mistakes

• Using mushy chickpeas
• Adding dressing too early
• Overloading with salt
• Skipping resting of cooked chickpeas

Variations

Mediterranean: Add olives and feta cheese.
Indian Style: Add chaat masala and green chutney.
Protein Boost: Add paneer or tofu cubes.

Personal Note

Chickpea salad is my go-to meal on busy days. It’s quick, nourishing, and keeps me full for hours. I love experimenting with vegetables depending on what’s available in my kitchen.