It’s not necessary for salads to be dull! This salad of roasted chickpeas is nutrient-dense, crunchy, and full of flavours. Every bite is revitalising thanks to the fresh vegetables and tart dressing, while the crispy chickpeas add the ideal texture. This is for you if you want a delicious salad with Indian spices!

This salad is ideal for gut health and weight loss because chickpeas are a great source of fibre and protein. The homemade dressing perfectly balances the flavours, and the roasted texture gives a pleasant crunch.

Health Benefits of Chickpeas Salad

• High in protein and fiber, keeping you full for longer
• Rich in antioxidants from fresh vegetables
• Good for digestion with lemon and vinegar dressing
• Perfect for weight loss, as it’s light yet filling

Let’s Talk About Ingredients

• Chickpeas – They are soaked and cooked until slightly crunchy. If short on time, canned chickpeas work too, just rinse them well.
• Indian Spices – A mix of turmeric, chilli powder, cumin, and garam masala adds flavor to the roasted chickpeas. Adjust spice levels as per taste.
• Dressing – A tangy mix of vinegar, lemon juice, garlic, and chilli paste adds a refreshing zing to the salad.
• Rocket Leaves – These leaves add freshness and a slight peppery taste. Can replace with spinach or lettuce.
• Crunchy Veggies – Onion, cucumber, zucchini, carrot, and raw mango give a colorful look and texture. Cut all vegetables evenly for a neat salad.
• Olives & Coriander – Final garnishing for extra taste and freshness.

Detailed Recipe

Video Recipe

Instructions with Photo Guide

• Soak 1 cup chickpeas overnight and cook in 2 cups water with ½ tsp salt and 1 tsp vinegar until soft but slightly crunchy. Drain and keep aside.

• Heat 1 tsp oil in a pan. Add cooked chickpeas along with a pinch of turmeric, chilli powder, cumin powder, and garam masala. Roast until chickpeas are slightly crispy.

• In a bowl, mix 1 tbsp vinegar, 1 tbsp lemon juice, 1 grated garlic clove, ½ tsp chilli paste, a pinch of salt, ¼ tsp chilli flakes, 1 tsp oil, and lemon zest. Stir well to make the dressing.

• Chop 1 onion, 1 cucumber, 1 zucchini, 1 carrot, and 1 raw mango. Slice 3 cherry tomatoes in half.
• In a large mixing bowl, add roasted chickpeas, chopped vegetables, and ¼ tsp salt. Pour the dressing and mix well.

• Arrange rocket leaves in a serving bowl and add the mixed salad on top. Garnish with sliced olives and coriander leaves.
• Serve fresh and enjoy!

Expert Tips

• Cook chickpeas until slightly crunchy, not too soft, for the best texture.
• Adjust spice levels based on taste preference.
• Always chop vegetables evenly for a visually appealing salad.
• For extra crunch, dry roast chickpeas for a few more minutes.
• Add nuts or seeds like almonds or sunflower seeds for extra nutrition.

FAQs

Can I use canned chickpeas?
Yes, but rinse them well before roasting to remove excess salt and preservatives.

How long does this salad stay fresh?
It is best eaten fresh, but you can refrigerate it for up to 1 day.

Can I add more vegetables?
Yes, bell peppers, cabbage, or radish can be added for extra crunch and taste.

What can I use instead of rocket leaves?
Spinach or lettuce are good substitutes.

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