This Indian chickpea salad recipe is a wonderful side dish for any Indian-inspired main course.
While I don’t claim to be any kind of expert on Indian cooking, I do truly enjoy some of the heady combinations those types of spices have to offer. I will often make a bean salad for snacks because they travel well and don’t need to be immediately refrigerated. I can pack a small container full, stick it in my purse and run my errands. If I get hungry, I know I’ve got something healthy in my purse, and as long as I haven’t been away from the house (and fridge) all day, I feel pretty comfortable eating it.
But if eating this by itself isn’t really your thing, this will also pair well with any Indian-inspired main course. This would pair really well with a Curry Chicken, a Chicken Vegetable Curry Rollups, or even some Chicken Korma or BBQ Tandoori Chicken. Add a side of Naan and you’ve got quite a delicious Indian meal going on!
HOW TO MAKE INDIAN CHICKPEA SALAD:
As long as you’ve got a medium-size mixinb bowl and a wooden spoon, this dish is super simple to put together. Simply pour all the ingredients into your bowl and mix well to combine. Season with salt and pepper to taste and serve! Easy!
This will keep in the fridge for up to 4 days.
You can freeze this pretty successfully for up to about 3 months. Just make sure you freeze this in an air-tight container because any air will degrade this pretty quickly in the freezer. A snap-on lid on a container or zipper-top bag if you have one will work best. Just make sure they are freezer-safe and food-safe.
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MORE HEALTHY CHICKPEA RECIPES:
INDIAN CHICKPEA SALAD RECIPE:
- 2 cups cooked chickpeas
- 14.5 oz. canned fire roasted diced tomatoes
- 2 tsp. curry powder
- 1 tsp. ground coriander
- 1 tsp. garam masala
- 1/4 tsp. ground cinnamon
- 1/2 cup chopped red bell pepper (chopped fine)
- 1/4 cup finely chopped red onion
- 2 tbsp. lemon juice
- salt and pepper to taste
- Add all ingredients to a mixing bowl and stir to combine.