This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. This vegan salad with chickpeas reminds me of temple food. Temple food and festival food have a special charm to them. This carrot salad recipe, for example, is one of those dishes that are so simple and unassuming, yet taste absolutely delicious! Also know as sundal from the part of India where I come from, this plant based chickpea salad it is served as a snack during the festival of Navratri, as an offering to the goddesses. It is easy to make, requiring only a few ingredients and simple steps. Do you have a favorite festival food that you like to make? Do let me know in the comments below. I would love to know. Padma
A note about this vegan chickpea salad recipe
Unlike your typical vegan salad with chickpeas, this sundal has a South Indian twist. Red bell pepper, vegan mayo, red onion, and a dressing of olive oil, Dijon mustard, and black pepper are common ingredients in most plant-based chickpea salads. However, this sundal uses coconut, cumin, turmeric, and chili peppers to create a flavorful dish. You can enjoy this Indian chickpea salad as a light meal or as a side dish with rice.
Allergen free labels
This Indian style vegan chickpea salad is a plant base recipe. It is healthy and nutritious (see the nutrition chart below for details) and is:
gluten free allium free dairy free grain free nut free soy free
What pairs well with vegan chickpea salad?
This gluten free chickpea salad tastes great warm or cold and can be had as a light meal on its own along with a cup of coffee😊. I love pairing it with this sweet potato turmeric soup or this mixed vegetable stew. This salad can be the perfect filling for your wrap.
Ingredients
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. See the recipe card for quantities.
For this recipe, I prefer to use dry chickpeas, also known as garbanzo beans, that I soak in water. This recipe can be made with canned chickpeas, Fresh coconut is the best choice for this dish, but you can substitute it with grated-frozen or coconut flakes. I use regular, brown mustard seeds. White lentils: Also known as urad dal. You can find them at your Indian grocers, or you can skip the white lentils if you don’t have them. Asafoetida is a spice that gives a unique flavor to the dish and also helps with digestion. You can adjust the spiciness of the dish by using green chili pepper as per your taste. I have used neutral oil here. Traditionally this recipe is made in coconut oil. Olive oil or peanut oil will work well too.
Instructions
Notes, Variations and Storage
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma As always, the detailed instructions and notes are in the recipe card. Soak the chickpeas: Wash the chickpeas and soak them in water for 6-8 hours (or overnight). Add turmeric to the water. Cook the chickpeas: Drain the water in which the chickpeas have been soaking and rinse them. Cook them in a pressure cooker (6 to 7 “whistles”) or large pot with 2 and ½ cups of water and salt. Chickpeas should be cooked soft and still hold their shape. If you are using canned chickpeas, begin from here. Drain the chickpeas. Keep aside. Do not discard the water. We may need some of it when sautéing the chickpeas. Add the rest of it to your soup, stock or curries. Grind: Coconut, cilantro and green chili to a coarse paste. Use an electric grinder or mortar and pestle. Keep aside. Sauté: Place a skillet over medium high heat and add oil to it. Add the spices and fry till they splutter and turn brown in color. When the lentils are turning brown and the mustard seeds are spluttering, add the paste of coconut, cilantro and chili. Fry for a minute. At this stage, if you find that things are a bit dry in the pan, add some chickpea water (1 to 2 tablespoons) that you had drained and reserved earlier. Add the cooked chickpeas and sauté for 1 to 2 minutes, while gently mixing till the spices coat them well. Optional garnishes: Add finely chopped fresh cilantro leaves; grated coconut; a dash of freshly squeezed lime juice. That’s it, this easy vegan garbanzo bean salad is ready! Serve this as a snack or as a delicious side to your main meal. See pairing suggestions below. Variations:
Spicy - Increase the quantity of green chilis to suit your palate. Use fresh jalapeno if you have - it will work well! Love coconut? - Use coconut oil instead of regular oil for a more intense coconut flavor just as I have in this zucchini kootu recipe. To make it kid friendly, smash the chickpeas before tossing them in the spices. Your kid will the texture of mashed chickpeas. Other beans: This recipe will work well with black eye beans, brown chickpeas and dried yellow peas. Flavor boost: Add a dash of lemon juice and some chopped cilantro just before serving. Do you prefer soups over salads? This chickpea soup is one that I will highly recommend for its lovely texture and flavor.
Storage: Store the leftovers in a glass container with a tight fitting lid. Good for 2-3 days. Meal prep tip: Double or triple the quantity of chickpeas. Cook them and store them in the fridge to make this recipe another day. Good for 3-4 days.
Equipment
More plant based salad recipes
If you have made this chickpea salad (vegan) please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! Padma For grinding: On days when it is convenient for me (and I have the time!), I use a mortar and pestle to grind the coconut-chili-cilantro paste. On most days, I do it the quick way - by using an electric grinder. For sautéing: I love using my well-seasoned cast iron pan for this. You can use any heavy bottomed skillet / frying pan that you have with you.
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
