Chickpea Salad | Chana Salad
Chickpea Salad | Chana Salad | Kondakadalai Salad
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This Chickpea Salad (Chana Salad / Kondakadalai Salad) is a refreshing, protein‑packed Indian salad made with cooked chickpeas, crunchy veggies, and a creamy paneer‑yogurt dressing. The blend of coriander, curry leaves, chaat masala, and lemon gives it a bright, tangy flavor while keeping it wholesome and filling. Perfect as a light lunch, post‑workout bowl, or a nutritious side dish that comes together in minutes.
Can I make this chickpea salad ahead of time?
Yes — prep the veggies and dressing separately. Mix just before serving to keep it fresh and crunchy.
Can I skip paneer or yogurt?
You can replace paneer with tofu and Greek yogurt with hung curd or vegan yogurt.
Is this salad good for weight loss?
Absolutely. Chickpeas provide protein and fiber, while veggies add volume with fewer calories.
What can I serve this salad with
It pairs well with grilled dishes, rice bowls, millet, or can be enjoyed as a standalone meal.
Can I add more vegetables
Yes — bell peppers, sweet corn, carrots, or spinach work beautifully.
Ingredients
3/4 cup cooked chickpeas
Onion – finely chopped
Tomato – finely chopped
Cucumber – chopped
Garden salad mix (iceberg lettuce, red cabbage, carrots)
salad dressing
20 g low-fat paneer
1 tbsp Greek yogurt
2 tbsp water
Coriander leaves
Curry leaves
Lemon juice
1/4 tsp black salt
1/2 tsp chaat masala
1/4 tsp Kashmiri chili powder
1/2 tsp cumin powder
Salad dressing – as needed
Crushed peanuts – for garnish
How to make chickpea salad with step-by-step pictures
- ️ In a wide mixing bowl, add cooked chickpeas, onion, tomato, cucumber, and garden salad mix. Toss well.
- ️ In a blender, add paneer, Greek yogurt, water, coriander leaves, curry leaves, lemon juice, chaat masala, cumin powder, black salt, black pepper, and Kashmiri chili powder. Grind into a smooth dressing.
- ️ Pour the prepared dressing over the salad and mix everything well.
- ️ Garnish with coriander leaves and crushed peanuts. Serve fresh and enjoy!
Ingredients
- 3/4 cup cooked chickpeas
- Onion – finely chopped
- Tomato – finely chopped
- Cucumber – chopped
- Garden salad mix iceberg lettuce, red cabbage, carrots
SALAD DRESSING
- 20 g low-fat paneer
- 1 tbsp Greek yogurt
- 2 tbsp water
- Coriander leaves
- Curry leaves
- Lemon juice
- 1/4 tsp black salt
- 1/2 tsp chaat masala
- 1/4 tsp Kashmiri chili powder
- 1/2 tsp cumin powder
- Salad dressing – as needed
- Crushed peanuts – for garnish
Instructions
- In a wide mixing bowl, add cooked chickpeas, onion, tomato, cucumber, and garden salad mix. Toss well.
- ️ In a blender, add paneer, Greek yogurt, water, coriander leaves, curry leaves, lemon juice, chaat masala, cumin powder, black salt, black pepper, and Kashmiri chili powder. Grind into a smooth dressing.
- ️ Pour the prepared dressing over the salad and mix everything well.
- ️ Garnish with coriander leaves and crushed peanuts. Serve fresh and enjoy!
Video
