Creamy Indian Chickpea Salad

5 from 13 votes

This Creamy Indian Chickpea Salad is a healthy, flavorful 5-minute recipe. Serve on its own or one of my 7+ delicious, protein-packed ways.

Prep Time5

Course: Lunch

Cuisine: Indian

Keyword: Indian Chickpea Salad

Servings:

Add chickpeas to a bowl with remaining ingredients (starting with 1/2 tsp of the salt) and stir to combine. Taste and add more salt as needed until the salad tastes vibrant.

3 cups of chickpeas is about 2 15-oz cans. Do not use unsalted chickpeas if possible, they always taste bland.
The amount of salt needed will vary depending on how salty your chickpeas were so start with less and add more to taste.
If you like more sauce, use 2 cups of chickpeas instead or add another spoonful of yogurt.

Optional add-ins:

Add 1/4 cup minced celery, 1 seeded and diced mini cucumber, and/or 1 small diced roma tomato (seeds and liquid discarded)
Add 2 tbsp minced fresh cilantro or mint.
Add some minced green chilies for more heat.
For even more flavor, add a bit of cumin and/or black pepper.

If you're serving this salad on its own instead of part of a wrap/grain bowl/salad topping, I recommend filling it out with cucumber and tomatoes.