How to Make Beetroot and Cucumber Chickpea Salad (Traditional & Healthy Version)
Beetroot and Cucumber Chickpea Salad, known locally as Chukandar-Kheera Chana Salad, is a vibrant and nutritious lunch option popular in urban Indian homes and health-conscious communities. Combining the earthy sweetness of beetroot (chukandar), the crisp freshness of cucumber (kheera), and the protein-rich goodness of chana (chickpeas), this salad is a staple for those seeking balanced, plant-based meals. Traditionally, salads like this are enjoyed across North and West India, especially during the warmer months when fresh produce is abundant and light meals are preferred. With a refreshing twist of lemon (nimbu) and a sprinkle of roasted jeera (cumin), this salad is both delicious and rooted in Indian culinary heritage. The Beetroot and Cucumber Chickpea Salad is a versatile dish, often served during festivals like Holi and Diwali as part of a health-conscious thali. It’s also a favorite for those observing vrat (fasting) days or looking for a nutritious snack to break the fast. The blend of flavors and textures, combined with simple Indian spices, makes it suitable for lunchboxes and family gatherings. Its quick preparation and wholesome ingredients ensure that this salad is not only easy to make but also packed with nutrients, making it ideal for busy lifestyles and calorie tracking.
Ingredients
- 1 medium, boiled and diced Chukandar (Beetroot) (Chukandar)
- 1 large, diced Kheera (Cucumber) (Kheera)
- 1 cup Chana (Chickpeas, boiled) (Kala chana or kabuli chana)
- 1 small, finely chopped Pyaaz (Onion) (Pyaaz)
- 1 medium, diced Tomatar (Tomato) (Tomatar)
- 1, finely chopped Green chili (Hari mirch)
- 2 tablespoons, chopped Fresh coriander leaves (Dhania)
- 1 tablespoon Lemon juice (Nimbu ras)
- 1/2 teaspoon Roasted cumin powder (Bhuna jeera)
- As per taste Salt (Namak)
- 1/4 teaspoon Black pepper powder (Kali mirch)
Step-by-step instructions
Step 1 · Boil the chukandar (beetroot) until soft
Boil the chukandar (beetroot) until soft, then peel and dice into small cubes.
Step 2 · Rinse and boil chana (chickpeas) until tender
Rinse and boil chana (chickpeas) until tender. Drain excess water and let them cool.
Step 3 · Dice the kheera (cucumber)
Dice the kheera (cucumber), tomatar (tomato), and pyaaz (onion) into small pieces.
Step 4 · In a large katori (bowl)
In a large katori (bowl), combine diced beetroot, cucumber, chickpeas, tomato, onion, and green chili.
Step 5 · Add chopped dhania (coriander leaves)
Add chopped dhania (coriander leaves), nimbu ras (lemon juice), bhuna jeera (roasted cumin powder), namak (salt), and kali mirch (black pepper).
Step 6 · Toss all ingredients well until evenly mixed
Toss all ingredients well until evenly mixed, ensuring spices coat all vegetables and chana.
Step 7 · Let the salad rest for 2-3 minutes for flavors to meld together
Let the salad rest for 2-3 minutes for flavors to meld together. Serve chilled or at room temperature.
Why this recipe is healthy
This salad is a healthy choice because it combines high-fiber vegetables with protein-rich chickpeas, making it filling yet low in calories. It’s ideal for weight management, supports digestive health, and provides a balanced meal for vegetarians. The absence of fried ingredients and use of fresh produce ensures maximum nutritional value. Natural spices enhance metabolism, and lemon juice adds Vitamin C for immunity, making this salad perfect for anyone tracking calories or seeking nutrient-dense Indian recipes.
A note on tradition
Salads like the Beetroot and Cucumber Chickpea Salad have become increasingly popular in modern Indian cuisine, especially in urban centers like Mumbai and Delhi. While not traditionally part of ancient Indian thalis, they reflect the contemporary Indian focus on health and quick meals. This salad is often served during Holi, Diwali, and Navratri as a nutritious side or light lunch, and it adapts easily to regional tastes by varying spices and chana types. It’s a favorite for those observing fasting (vrat) days, reflecting the growing trend of incorporating wholesome, plant-based foods into Indian diets.