Creamy Chana Salad Recipe- Indian Special

Creamy Chana Salad is a refreshing and nutritious dish made with protein-rich chickpeas (chana) tossed in a luscious yogurt-based dressing, combined with crunchy vegetables and aromatic spices. This salad strikes a perfect balance between tangy, creamy, and savory flavors, making it a wholesome option for a light lunch, side dish, or a healthy snack. It’s quick to prepare and packs in plenty of flavor and texture, offering a satisfying bite with every spoonful. Let’s dive into this easy and delicious recipe

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min

For the Salad:

  • 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
  • 1/2 cup cucumber, finely chopped
  • 1/2 cup tomatoes, finely chopped (seeds removed)
  • 1/4 cup red onion, finely chopped
  • 1/4 cup carrots, grated (optional)
  • 2 tablespoons fresh coriander leaves, chopped
  • 1 green chili, finely chopped (optional)

For the Creamy Dressing:

  • 1/2 cup plain thick yogurt (curd)
  • 1 tablespoon mayonnaise (optional, for extra creaminess)
  • 1 teaspoon roasted cumin powder
  • 1/4 teaspoon chaat masala
  • 1/4 teaspoon black salt (or regular salt, to taste)
  • 1/2 teaspoon lemon juice
  • Freshly ground black pepper, to taste

Optional Garnishes:

  • Pomegranate seeds
  • Sev or crushed papdi (for crunch)
  • Extra coriander leaves

Prepare the Chickpeas:

1

If using dried chickpeas, soak them overnight and cook until tender (about 30–40 minutes).

2

If using canned chickpeas, drain and rinse well.

Mix the Salad Base:

3

In a large bowl, combine the cooked chickpeas, cucumber, tomatoes, onion, carrots, coriander leaves, and green chili.

Prepare the Creamy Dressing:

4

In a separate bowl, whisk together the yogurt, mayonnaise (if using), cumin powder, chaat masala, black salt, lemon juice, and black pepper until smooth and creamy.

Combine & Toss:

5

Pour the dressing over the chickpea mixture and toss gently until everything is well coated.

6

Taste and adjust salt or lemon juice as needed.

Serve:

7

Transfer to a serving bowl.

8

Garnish with pomegranate seeds, sev, or extra coriander if desired.

9

Serve immediately for a fresh crunch, or chill for 10–15 minutes for deeper flavor infusion.

Recipe Notes :

Vegan Option : Replace yogurt with plant-based yogurt and skip the mayonnaise or use a vegan alternative.

Spice Level : Adjust chili and chaat masala to suit your taste.

Make Ahead : The salad can be made a few hours in advance and stored in the fridge. Add crunchy garnishes just before serving.

Serving Suggestion : Serve as a light meal, a tea-time snack, or as part of a festive meal or potluck spread.