Indian · Lunch
Chickpea and Onion Salad
Chickpeas are tossed with onion, tomato, cucumber and a bright lemon-cumin dressing, finished with cilantro and chaat masala. Light, high-fibre and served chilled, this salad leans on fresh vegetables and citrus rather than oil for flavour, making it a cooling, protein-forward plate rooted in Indian street-food chaat traditions.
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
329Calories
11.8gProtein
7.2gFat
42.1gCarbs
8.9gSugar
13.4gFiber
407mgSodium
0mgChol
1gSat Fat
723mgPotassium
90mgCalcium
3.6mgIron
0mcgVitamin B12
19mgVitamin C
Goes well with
Crisp Lager or Light Pilsner
local
Masala Chai
international
vegetarian
vegan
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Drain and rinse the cooked chickpeas, then combine with onion, tomato, cucumber, lemon juice, ground cumin, chaat masala, cayenne and salt in a bowl.
2
Chill
Rest in the refrigerator for 10 minutes until the onion softens slightly and flavours settle together.
3
Plate
Fold in the cilantro and green chili, spoon onto a small plate, and serve chilled as a light lunch.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g cooked chickpeas, drained
- 1/2 cup70g red onion
- 1/2 cup70g tomato
- 1/2 cup60g cucumber
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chaat masala
- 1/4 tsp1/4 tsp cayenne
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp green chili (optional)
- 1/4 tsp1/4 tsp salt
- 2 tsp2 tsp olive oil
