Chickpea (Chole) Salad

This protein packed chickpea salad is one of my go to salad recipes. The dressing is completely oil-free, a bit of tangy & spicy. This salad will keep you full for a longer time so it can be eaten as a meal.

You can soak chickpeas overnight & pressure cook them or just use the canned ones. I like adding 1 tbs salt while cooking chickpeas as it helps chickpeas to soak the salt and less salt is required later.

Chickpea (Chole) Salad

Course: Salad


Cooking time




  • 2 Cups Cooked Chickpeas (White Chole)

  • 1 medium Onion

  • 1 medium Tomato

  • 1 Cucumber

  • 1/2 medium Capsicum

  • 2 tbs Pomegranate seeds

  • 2 tbs Trail Mix (Optional)

  • 1 tbs Chaat Masala (Optional)

  • Dressing ingeredients
  • 1/4 cup Coriander leaves (Cilantro)

  • 8-10 Mint leaves

  • 2 Tbsp Curd (Yogurt)

  • 1 Green Chilly (Optional)

  • 1-inch piece Ginger 1 inch piece

  • 2 Garlic pods

  • 1 tbs salt

  • 2 Tbsp lime juice


  • Grind all the dressing ingredients except curd into a smooth paste.
  • Now add curd & mix.
  • In case the dressing turns out to be runny then you can put it in the freezer for 10-15 minutes.
  • Take a mixing bowl and add all the ingredients and pour the dressing while serving.


  • Use thick curd for the recipe otherwise dressing will be too runny.

Indian style Chickpea (Chole) salad is ready. This recipe is so versatile, you can substitute or add your favorite vegetables like broccoli, zucchini. You can prepare this salad ahead of time and add the dressing while serving.