Minty Chickpea Salad

 

 

Minty Chickpea salad is perfect option for summer season in which we combine boiled white chickpeas with fresh vegetables such as cucumber, tomatoes, onion, and coriander and lemon juice. To give Indian touch, we added instant pudina chutney version as dressing.

 

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Chickpeas are rich in iron, protein, and folic acid. Curd and mint both add the tangy flavor with increase the level of calcium and vitamin. Chill this salad always before serving. Even you can serve this salad with boiled pastas or canapes as snack or starter.

I shared this recipe under the kids delight theme summer salad for Blogging Marathon June series. Hope kids love it. You can replace the white chickpeas with black chickpeas or green chickpeas. Both are great source of protein and iron.

 

 

For more variation, you can add lettuce, iceberg, rocket leaves, corn and more ingredients.

Here you can check more salad recipes: Mango and Chickpea Salad, Broccoli Strawberry Salad, Lettuce Salad, Pineapple cucumber and tomato Salad, Sprouts and corn Salad.

What we need to make chickpea salad:

2 Cups White Chickpeas, Boiled

1/2 Cup Tomato, Cubes

1/2 Cup Cucumber, Cubes

1/2 Cup Onion, Chopped

2 Tbsps. Mint Leaves, Roughly Chopped

2 Tbsps. Coriander Leaves, Chopped

Salt to Taste

1/4 Cup Mint Chutney

 

How to prepare Chickpea Salad:

Combine mint leaves, coriander leaves, curd, salt, pepper powder, sugar and lemon juice and blend till to smooth consistency dip. Keep aside. Combine chickpeas, cucumber, tomato, onion, coriander leaves, mint leaves in large bowl. Add mint dressing and mix well. Serve chilled.

 

 

5 from 7 votes
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Minty Chickpea Salad

Minty Chickpea salad is perfect option for summer season in which we combine boiled white chickpeas with fresh vegetables such as cucumber, tomatoes, onion, and coriander and lemon juice.

Course Salad
Cuisine Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 2 Cups White Chickpeas, Boiled
  • 1/2 Cup Tomato, Cubes
  • 1/2 Cup Cucumber, Cubes
  • 1/2 Cup Onion, Chopped
  • 2 Tbsps. Mint Leaves, Roughly Chopped
  • 2 Tbsps. Coriander Leaves, Chopped
  • Salt to Taste
  • 1/4 Cup Mint Chutney

Instructions

  1. Combine mint leaves, coriander leaves, curd, salt, pepper powder, sugar and lemon juice and blend till to smooth consistency dip. Keep aside. 

  2. Combine chickpeas, cucumber, tomato, onion, coriander leaves, mint leaves in large bowl. Add mint dressing and mix well. Serve chilled. 

 

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

13 thoughts on “Minty Chickpea Salad

  1. I love this salad so much that whenever I boil chickpea, keep a bowl separate for myself to make this salad. By adding mint chutney, you have made it more flavorsome.

  2. Chickpeas are one of my favorite protein-packed ingredient that I can have in any form. This salad sounds like a wonderful idea to enjoy chickpeas.

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