Chickpea Sundal (South Indian Chickpea Salad)

If you have never tried chickpea sundal, you are in for a treat. This is a traditional South Indian dish: a simple, spiced chickpea salad tossed in a fresh coconut paste with mustard seeds, curry leaves, and just enough green chili to wake everything up.

My chickpea sundal is a no onion, no garlic recipe, and that is not a compromise. It is how this dish has always been made. It is also vegan, gluten-free, and comes together quickly once your chickpeas are cooked.

I grew up eating this during Navratri, when it is made as an offering to the goddesses. But honestly, it earns a place on the table any day of the week: at parties, potlucks, and picnics.

Chickpea sundal is one of those recipes that looks simple and tastes like something much more considered went into it. That is the magic of South Indian cooking: a few well-chosen spices and a generous hand with fresh coconut can turn a humble legume into something you want to eat every week.

Once you taste it, you will understand why it shows up at every dinner table in South India.

Do you have a festival food that you love to make? Tell me in the comments; I would love to know. Padma

What is sundal?

Sundal is a South Indian dish made from cooked legumes, usually chickpeas, but also black-eyed peas, dried yellow peas, chana dal, or brown chickpeas. The legumes are tempered in oil with whole spices and finished with fresh coconut.

It is a staple of Tamil Nadu cuisine, where it is known as kondakadalai sundal when made with chickpeas (kondakadalai is the Tamil word for chickpeas).

Sundal is traditionally served during Navratri as prasadam, which is food offered to the deity and then shared with family and guests. It is almost always made without onion or garlic.

But here is the thing: you do not need a festival to make it. It is an excellent everyday snack or side dish, and it is a genuinely different kind of chickpea salad from the Mediterranean-style versions you find most often online.

Why you'll love this chickpea sundal

• The flavor is layered and aromatic. Fresh coconut, green chili, cumin, and mustard seeds - it does not taste like anything else.
• It is allium-free. No onion, no garlic. This is ideal when you are cooking for friends or family with dietary requirements, and for Navratri fasting.
• It works warm or at room temperature. Perfect as a snack, a side dish, or a lunchbox addition.
• It is a genuinely different kind of chickpea salad. If you are tired of the same chickpea-and-feta situation, this is your answer.

Ingredients and substitutions

Just 10 simple ingredients- that is all you need. Fresh coconut is the real star here.

See the recipe card for quantities.

Chickpeas (garbanzo beans): I prefer dried chickpeas that I soak and cook myself; the texture is better, and they hold their shape beautifully. That said, canned chickpeas work perfectly well if you need to save time.

Fresh coconut: This gives the sundal its characteristic flavor. Frozen grated coconut (thawed) is a good substitute. Desiccated coconut will also work in a pinch.

Curry leaves: Do not skip these. Curry leaves give the tempering its distinctive South Indian character. Whenever you can, use fresh leaves, although dried curry leaves are a decent alternative.

White lentils (urad dal): These go into the tempering and add a subtle nuttiness. Find them at an Indian grocery store. If you do not have them, you can leave them out.

Asafoetida (hing): A small amount of asafoetida gives this dish depth and helps with digestion. It is also a traditional substitute for the flavor that onion and garlic would otherwise provide. Make sure your asafoetida is gluten-free.

Green chili: Adjust to your heat preference. One chili gives a mild kick; two will wake you right up. Or swap with half a teaspoon of black peppercorns.

Neutral oil: I use neutral oil here. Traditionally, coconut oil is used, and it adds a lovely flavor. You can see this same technique in my zucchini kootu recipe.

How to cook chickpeas for sundal

I soak dried chickpeas overnight and cook them in a pressure cooker. The result is chickpeas that are tender all the way through but still hold their shape- exactly what you want for sundal.

If you are new to cooking chickpeas from scratch, I have a detailed guide: how to cook garbanzo beans.

Short on time? Canned chickpeas are a perfectly good shortcut; just drain and rinse them well, and reserve a little of the liquid in case you need it when sautéing. If you often have cans of chickpeas on hand, you might also enjoy this coconut milk curry with chickpeas, a quick weeknight dinner that uses the same pantry staples.

How to make sundal with chickpeas: step-by-step

Detailed instructions and notes are in the recipe card below. The step-by-step photos above will guide you through the process.

Step 1: Soak the chickpeas.

Wash the chickpeas and soak them in water for 6 to 8 hours (or overnight). Add turmeric to the soaking water. This gives the chickpeas an even golden hue.

Step 2: Cook the chickpeas.

Drain the soaking water and rinse the chickpeas well. This step helps reduce any digestive discomfort that chickpeas can cause.

Cook in a pressure cooker with water and salt for 6 to 7 whistles. The chickpeas should be soft but still hold their shape.

Drain the cooked chickpeas and set aside. Do not discard the cooking water; you may need a tablespoon or two during sautéing. The rest can go into soups, stocks, or curries.

Step 3: Grind the spice paste.

Grind the fresh coconut, cilantro, and green chili to a coarse paste using an electric grinder or mortar and pestle. Set aside.

Step 4: Temper the spices.

Heat oil in a skillet over medium-high heat. Add the mustard seeds, cumin, urad dal, and asafoetida. Fry until the mustard seeds splutter and the lentils turn golden brown.

Add the ground coconut-cilantro-chili paste to the pan. Fry for 1 minute. If the mixture looks a little dry, add 1 to 2 tablespoons of the reserved chickpea water.

Step 5: Bring together the chickpea sundal.

Add the cooked chickpeas and sauté for 1 to 2 minutes, gently tossing until every chickpea is coated in the spiced coconut mixture.

Step 6: Garnish and serve.

Finish with a handful of chopped fresh cilantro, a little extra grated coconut, and a squeeze of lime juice.

Serving suggestions

Chickpea sundal is served warm or at room temperature, which makes it very versatile.

• As a snack on its own with a cup of chai or coffee
• Serve it as a side dish alongside rice and zucchini sabji: it makes a delicious allium-free meal.
• It carries well in a lunchbox as it tastes just as good cold.
• As a light grain-free meal with this sweet potato turmeric soup or this mixed vegetable stew.

During Navratri, it is served as prasadam: a small portion offered to guests as blessed food. If you are making it for a festival gathering, double the recipe. It disappears fast.

Storage and make-ahead tips

Store leftovers in a glass container with a tight-fitting lid. Good for 2 to 3 days in the refrigerator.

Meal prep tip: Cook a large batch of chickpeas ahead of time and store them in the fridge for up to 3 to 4 days. The actual sundal comes together in under 10 minutes once your chickpeas are ready.

Variations

Other legumes: My mum's favorite version is with chana dal- the ones that I use to make my homestyle chana dal fry. Having said that, this recipe works beautifully with black-eyed peas, brown chickpeas, and dried yellow peas. Each one makes a slightly different sundal, all delicious.

Kid-friendly version: Lightly smash the chickpeas before tossing them with the spiced paste. The softer texture goes down well with younger kids.

FAQs