Chickpeas salad

Chickpeas salad with yoghurt mint dressing is a delicious blend of flavours. This protein rich salad can be served as a healthy side dish or can also be a meal in itself for weight watchers. This simple and refreshing salad tastes best when served chilled.  Here’s the recipe for Chickpeas salad:


½ cup chickpeas (kabuli chana)
¾ cup chopped cucumber (kheera/ kakdi)
10 cherry tomatoes, halved (cherry tamatar)
salt as per taste (namak)

For the Yoghurt mint dressing

1/3 cup thick curds (dahi)
½ cup mint leaves (pudina)
2 cloves garlic, crushed (lehsun)
1 tbsp lemon juice (nimbu ka ras)
1 tsp black pepper powder

Other salad recipes : Chana Paneer Salad, Pineapple Cucumber Salad, Sprouted Moong Salad, Moong Dal Salad

Chickpeas salad


  • Wash and soak kabuli chanas for 8 hours/ or overnight.
  • Drain the water and transfer chanas to a pressure cooker.
  • Add salt and water.
  • Pressure cook the chanas for 2 to 3 whistles. 
  • Allow the steam to escape fully before opening the lid.  
  • Drain the water and keep chanas aside.   
  • For the  mint dressing, blend together curds, mint leaves, crushed garlic, black pepper powder and lemon juice to a smooth paste. Keep this aside.
  • Now, in a mixing bowl, add boiled chickpeas, chopped cucumber, chopped cherry tomatoes and salt.
  • Add the yoghurt mint dressing.
  • Toss gently using two spoons.
  • Refrigerate the chickpeas salad and serve chilled.


  • Do not overcook the chanas or the salad with get mushy.
  • This salad tastes best when it is chilled.