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Home » Easy Vegetarian Lentils and Beans Recipes

Published: Jun 23, 2022 · Modified: Sep 6, 2023 by Padma Kumar

Chickpea Salad (Vegan)

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This Indian chickpea salad (vegan) is delicious and nutritious. It can be enjoyed as a light lunch or a side dish. It has a tropical and spicy flavor from the coconut, chili pepper and cilantro. Mild and delicious, it is a guilt-free, plant based delight that will become your favorite!

Chickpea salad coated with a green paste made with coconut, cilantro and green chili peppers is served in a white oval shaped bowl. The bowl is placed on a black slate which has one chickpea and some of the paste spilled on it.

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

Jump to:
  • A note about this vegan chickpea salad recipe
  • Allergen free labels
  • What pairs well with vegan chickpea salad?
  • Ingredients
  • Instructions
  • Notes, Variations and Storage
  • Equipment
  • More plant based salad recipes
  • Frequently Asked Questions
  • 📖 Recipe
  • Comments

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

Just 10 simple ingredients - that's all! Fresh coconut is the star of this dish 🥥.

See the recipe card for quantities.

Ingredients for vegan chickpea salad are placed in bowls and a green chili pepper and some fresh cilantro placed on their side.
  • 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. 

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.

Instructions

You will love this easy and vegan chickpea salad recipe for its creamy texture, delicious taste, and aromatic smell. Let me show you how to make it.

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.

Garbanzo beans soaking in water in a wide bowl. This is a necessary step for making chickpea salad.

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.

Soft cooked chickpeas placed in a white bowl with fresh coconut pieces and cilantro placed on the side of the bowl.

Grind: Coconut, cilantro and green chili to a coarse paste. Use an electric grinder or mortar and pestle. Keep aside.

Coarsely crushed coconut, green chili and fresh cilantro placed in a plate.

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.

Lentils, cumin and mustard seeds frying in oil in a black colored cast iron pan.

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.

Coconut chili cilantro paste frying in a black, round cast iron pan.

Add the cooked chickpeas and sauté for 1 to 2 minutes, while gently mixing till the spices coat them well.

Cooked chickpeas sautéing in spices and picked up with a ladle.

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.

Notes, Variations and Storage

  • You can use canned chickpeas for this recipe to save time and effort. This way, you only need about 5 minutes to cook the dish in the skillet. However, make sure to drain and rinse the chickpeas first. You can also reserve some of the water for sautéing and add the rest to your soups and gravies. If you use canned chickpeas, you should add the turmeric to the oil with the other spices. You can also skip the turmeric if you want.
  • Fresh coconut gives the best flavor to this dish, but you can also use grated/ shredded, frozen coconut. Just thaw it before grinding. Another option is to use desiccated (dried) coconut.

Top tip: It is important that the chickpeas be cooked soft and still hold their shape. Chickpeas that are undercooked or overcooked will ruin the texture of the dish.

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.

Cooked whole chickpeas salad with garnish of fried cumin, mustard seeds and white lentils in a green, coconut paste is placed in a white bowl-plate.

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

Equipment

For cooking the chickpeas: I use the old fashioned pressure cooker - with a weighted stopper and a valve (see video). I have grown up seeing my mum cook with it. Use any other type of pressure cooker or instant pot or slow cooker to cook your chickpeas.

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.

More plant based salad recipes

  • Raw carrot salad recipe served in a black plate.
    Carrot Salad Recipe
  • Raw carrot salad with scallions, tomatoes, chilies and chia seeds served in white round plate and served on a black slate with some chia seeds in a spoon placed next to the slate.
    Raw Carrot Salad with Spicy Chia Dressing
  • A close-up photo of sprouted mung beans salad with vegetables and pomegranate.
    Sprouted mung beans salad with vegetables
  • Indian style raw onion salad or lacha pyaaz is served in a round grey colored bowl and it is ready to be served.
    Indian Onion Salad (Laccha Pyaaz) Recipe

Frequently Asked Questions

What spices go well with chickpeas?

Chickpeas are like a blank canvas for flavor! They taste good with almost all spice combinations:
cumin, ginger and garlic;
coconut, chili and cumin;
garam masala and ground coriander;
curry powder and lime juice
- these are some of the spices that work well with chickpeas.

Can I saute garbanzo beans?

Yes, absolutely! Sautéed garbanzo beans taste delicious!
Use a heavy bottomed skillet / frying pan, add oil of your choice.
Sauté the chickpeas with spices to your liking.
If using dried chickpeas, soak them before hand and boil them before sautéing.
If using canned chickpeas, drain the water, rinse and then sauté them with the spices.

How long do I cook chickpeas?

You can cook chickpeas in 20 - 25 minutes when you use equipment such as pressure cooker or instant pot.
If using the stovetop method, add the soaked chickpeas to a pot with lot of water (at least 4 times to the quantity of chickpeas), add salt and cook for 1 to 1 ½ hours or until you get the desired softness.

Are chickpeas suitable for vegans?

Yes, chickpeas are suitable for vegans. Chickpeas are plant-based legumes and are a staple in many vegan diets. They are rich in protein, fiber, and various essential nutrients, making them a valuable source of nutrition for vegans. Chickpeas can be used in a wide variety of vegan dishes, such as hummus, soups, stews, salads, and even as a meat substitute in some recipes. They are a versatile and nutritious addition to a vegan diet.

Is it okay to eat chickpea salad everyday?

Eating chickpea salad every day can be part of a healthy diet, but it's important to maintain variety in your diet to ensure you're getting a wide range of nutrients. Chickpeas are nutritious and provide protein, fiber, vitamins, and minerals, but relying solely on one type of food may not provide all the essential nutrients your body needs.

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

📖 Recipe

A bowl of chickpea salad is placed on a black backdrop. The chickpeas have some fried lentils and cumin seeds on the top. Some coconut and cilantro paste is placed on the black back drop.

Easy Chickpea Salad (Vegan)

Padma Kumar
This super easy vegan chickpea salad has tender chickpeas that are tossed in some simple spices and coated with a delicious spice paste made with fresh coconut, cilantro, and chili peppers.
It is a guilt-free, plant-based delight that's not only delicious but also nourishing.
Do see the step-by-step photos above and the video below to make this Indian style chickpea salad to perfection.
5 from 110 votes
Print Pin Email Save Saved Recipe!
Prep Time 8 hours hrs
Cook Time 30 minutes mins
Total Time 8 hours hrs 30 minutes mins
Course Snack
Cuisine Indian
Servings 4
Calories 220 kcal

Equipment

  • 1 pressure cooker or saucepan
  • 1 sieve
  • 1 skillet
  • 1 spatula
  • 1 mixer grinder or pestle and mortar

Ingredients
  

To soak the chickpeas

  • 1 cup chickpeas (garbanzo beans)
  • 4 cups water
  • ¼ teaspoon turmeric

To cook chickpeas

  • 1 and ¼ teaspoons salt, (adjust to taste)
  • 2 and ½ cups water

To grind

  • 6 teaspoons grated fresh coconut
  • 1 green chili, (or 2 if you like it spicy!)
  • 1 stalk fresh cilantro (stem + leaves)

For sautéing

  • 1 teaspoon neutral oil
  • 1 teaspoons white lentils (urad dal)
  • ¼ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon powdered asafetida (hing)
  • 1 to 2 tablespoons chickpea water, (only if needed)

To finish off (optional) - any or all of them

  • 2 teaspoons chopped fresh cilantro
  • 1 teaspoon grated coconut
  • 1 teaspoon fresh lime juice

Instructions
 

Soak the chickpeas (garbanzo beans)

  • Wash the chickpeas and soak them in water for 6-8 hours (or overnight). Add turmeric to the water.
    Adding turmeric at this stage with give the chickpeas an even yellow hue.
    1 cup chickpeas (garbanzo beans), ¼ teaspoon turmeric, 4 cups water

Cook the chickpeas

  • Drain the water in which the chickpeas have been soaking and rinse them.
    Doing this will help reduce the tummy problems that chickpeas can cause! We also want to remove the turmeric from the water. The chickpeas have soaked up all the turmeric they can and that is good enough.
  • Place the soaked chickpeas in a pressure cooker with 2 and ½ cups of water and salt. Cover and cook for 6 to 7 "whistles".
    Chickpeas should be cooked soft and still hold their shape.
    1 cup chickpeas (garbanzo beans), 2 and ½ cups water, 1 and ¼ teaspoons salt
  • When the pressure cooker has cooled down and the pressure released, 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

  • Make a coarse paste of the coconut, cilantro and green chili. Keep aside.
    6 teaspoons grated fresh coconut, 1 green chili, 1 stalk fresh cilantro (stem + leaves)

Saute the chickpeas

  • Place a skillet over medium high heat and add oil to it.
    1 teaspoon neutral oil
  • Add the spices and fry till they splutter and turn brown in color.
    1 teaspoons white lentils (urad dal), ¼ teaspoon mustard seeds, ¼ teaspoon powdered asafetida (hing), ½ teaspoon cumin seeds
  • Now add in the coarsely ground past of coconut, chili and cilantro. Fry for 1 minute.
    At this stage, if you find that things are a bit dry in the pan, add some chickpea water that you had drained and reserved earlier.
    1 to 2 tablespoons chickpea water
  • Add the cooked chickpeas and fry sauté for 1 to 2 minutes, while gently mixing till the spices coat them well.
  • Finish off (and this is totally optional) by adding finely chopped fresh cilantro leaves, grated coconut and a dash of freshly squeezed lime juice.
    2 teaspoons chopped fresh cilantro, 1 teaspoon fresh lime juice, 1 teaspoon grated coconut

Video

YouTube video

Notes

Chickpeas (garbanzo beans): To save time and effort, it is absolutely ok to use canned chickpeas for this recipe. This recipe will just require the time needed to put together the dish in the skillet, which is about 5 minutes! 
Canned chickpeas: If using from a can, drain and rinse them first. Reserve the water - you may require some while sautéing. Add the remaining to your soups and gravies.  
Turmeric: This recipe calls for adding turmeric while soaking the chickpeas. If using canned chickpeas, add turmeric to the oil along with the other spices. Can you leave the turmeric out? Yes, you can! 
Coconut: You get the best flavor from fresh coconut. You can, however, use grated/ shredded, frozen coconut. If using from frozen, thaw it before grinding. You may also use desiccated coconut. 
Oil: I have used neutral oil here. Traditionally this recipe is made in coconut oil. Olive oil or peanut oil will work well too. 
Chili: You can leave out the green chili and add ½ teaspoon of black peppercorns instead. 
Variations: This recipe will work well with black-eye beans, brown chickpeas, and dried yellow peas. 

Alternative quantities provided in the recipe card are for 1x only.

Allergens Disclaimer

Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

Nutrition Facts
Easy Chickpea Salad (Vegan)
Amount per Serving
Calories
220
% Daily Value*
Fat
 
6.2
g
10
%
Saturated Fat
 
2.1
g
13
%
Sodium
 
596
mg
26
%
Potassium
 
488
mg
14
%
Carbohydrates
 
32.3
g
11
%
Fiber
 
9.7
g
40
%
Sugar
 
5.8
g
6
%
Protein
 
10.3
g
21
%
Calcium
 
59
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
220
Calcium
 
59
mg
6
%
Iron
 
4
mg
22
%

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.

Keyword canned chickpeas, chickpeas, cilantro, coconut, garbanzo beans
Like this recipe? Please share it with your friends @mygoodfoodworld or tag #mygoodfoodworld

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Reader Interactions

Comments

  1. Louise says

    May 29, 2024 at 5:19 pm

    5 stars
    I love the spices and coconut in this chickpea salad. Utterly delicious.

    Reply
    • Padma Kumar says

      May 29, 2024 at 5:35 pm

      Thank you Louise. So glad that you liked it.

      Reply
  2. JZ says

    September 13, 2023 at 6:14 pm

    5 stars
    You had me at the fresh coconut.

    Reply
    • Padma Kumar says

      September 22, 2023 at 1:37 am

      🙂 🙂

      Reply
  3. April says

    September 13, 2023 at 6:12 pm

    5 stars
    This chickpea salad is so easy to make and was absolutely delicious! I'll be making this again soon!

    Reply
    • Padma Kumar says

      September 22, 2023 at 1:36 am

      Oh Yay! Thank you- this is encouraging.

      Reply
  4. Sabine says

    September 13, 2023 at 5:35 pm

    5 stars
    What a delicious salad this was. Loved all the different spices and not difficult to make at all.

    Reply
    • Padma Kumar says

      September 22, 2023 at 1:34 am

      So happy to read this Sabine. You have made my day 🙂

      Reply
  5. Seema says

    September 13, 2023 at 5:26 pm

    5 stars
    These Sundals run half my meal prep. I love how bright and green this chickpea salad is.

    Reply
    • Padma Kumar says

      September 22, 2023 at 1:32 am

      I know right?! I love the color too!

      Reply
  6. Katie says

    September 11, 2023 at 8:50 pm

    5 stars
    These sauteed chickpeas are incredible! This is one of my go-to easy recipes.

    Reply
    • Padma Kumar says

      September 22, 2023 at 1:27 am

      So glad that you like it Katie. Thank you for your lovely comment.

      Reply
  7. Jess says

    September 10, 2023 at 3:52 am

    5 stars
    So delicious and easy to make!

    Reply
    • Padma Kumar says

      September 22, 2023 at 1:24 am

      Thanks Jess.

      Reply
  8. Maayke says

    September 10, 2023 at 1:05 am

    5 stars
    I love the combination of chickpeas and turmeric! This salad was super easy to prepare and my family really liked it.

    Reply
    • Padma Kumar says

      September 22, 2023 at 1:24 am

      yay! So glad you all liked it!

      Reply
  9. Conchetta says

    September 09, 2023 at 10:12 pm

    5 stars
    Great salad- love the seasoning. So easy too. Thank you- I love this site.

    Reply
    • Padma Kumar says

      September 22, 2023 at 1:23 am

      Thank you for your lovely words Conchetta.

      Reply
  10. Devaki says

    June 24, 2022 at 2:27 am

    5 stars
    Such a simple recipe. Cannot wait to try it!

    Reply
    • Padma Kumar says

      June 25, 2022 at 5:12 pm

      Indeed devaki, so simple and such a classic. Hope you try it soon. x

      Reply
5 from 110 votes (100 ratings without comment)

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Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum and an early childhood educator, I deeply care about raising healthy eaters.

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