Easy Sauteed Chickpeas

Easy Sauteed Chickpeas

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!

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.

Ingredients for Sauteed Chickpeas 

This salad, typically, does not have onion or garlic in it. It is also gluten-free, nut-free, and dairy-free. 


You can make this recipe using canned chickpeas or you can go the traditional route and soak them in water overnight and then boil them till soft, but not mushy. 

See the full recipe, with step by step instructions, photos, and tips.

Coconut is one of the main flavors in this pan fried sauteed chickpeas salad.  Fresh coconut tastes the best, although if not on hand, you can use desiccated coconut.  

Cilantro is the other flavor in this recipe. You can skip it and add curry leaves or mint instead.  Squeezing some lemon juice at the end will also enhance the flavor of the dish. 

Can you saute raw chickpeas?

No you cannot and should not saute raw chickpeas.  They should be soaked in water for 8-10 hours, boiled and then sauteed. 

This recipe will work well with black-eye beans, brown chickpeas, and dried yellow peas.