How to Make Chickpea Salad with Beetroot and Yoghurt (Traditional & Healthy Version)
Chickpea Salad with Beetroot and Yoghurt, known in many Indian homes as chana salad with dahi and chukandar, is a vibrant, protein-packed dish that beautifully blends the earthy flavors of chickpeas (kabuli chana), the natural sweetness of beetroot (chukandar), and the creamy tang of fresh dahi (curd/yoghurt). This salad is a staple in many Indian kitchens, especially during hot summers when light, cooling meals are preferred. Its origins can be traced to North Indian households, where such salads are commonly enjoyed for lunch or as a high-protein snack. The addition of common Indian spices such as roasted cumin (jeera) powder, chaat masala, and fresh coriander (dhaniya) leaves gives this dish an unmistakably desi flavor, making it both comforting and refreshing. The combination of boiled chickpeas and beetroot not only adds color but also provides a delightful texture contrast—soft, juicy beets with firm, nutty chana. Dahi lends a creamy richness, making the salad light, satisfying, and gut-friendly. It’s perfect for those seeking a wholesome, vegetarian Indian lunch that is both filling and low in calories. This salad is also popular during festivals like Navratri (with slight modifications), and is often served at family gatherings as a healthy alternative to fried snacks. Its adaptability to various dietary preferences makes it a favorite in Indian homes across regions.
Ingredients
- 1 cup (soaked overnight & boiled) Kabuli chana (chickpeas) (chana)
- 1 medium (boiled & diced) Beetroot (chukandar)
- 1/2 cup (low-fat preferred) Curd (yoghurt) (dahi)
- 1/2 cup (diced) Cucumber (kheera)
- 1 small (deseeded & diced) Tomato (tamatar)
- 1/4 cup (finely chopped) Onion (pyaz)
- 2 tbsp (chopped) Fresh coriander leaves (dhaniya)
- 1/2 tsp Roasted cumin powder (bhuna jeera)
- 1/2 tsp Chaat masala
- 1/4 tsp Black salt (kala namak)
- 1 (finely chopped) Green chilli (hari mirch)
- 1 tsp Lemon juice (nimbu ras)
Step-by-step instructions
Step 1 · Soak kabuli chana overnight in plenty of water
Soak kabuli chana overnight in plenty of water. Drain, rinse, and pressure cook with a pinch of salt for 4-5 whistles until soft but not mushy. Drain and cool.
Step 2 · Boil beetroot in water until fork-tender (about 15-20 minutes)
Boil beetroot in water until fork-tender (about 15-20 minutes). Peel, cool, and dice into small cubes.
Step 3 · In a large mixing bowl
In a large mixing bowl, combine boiled chana, diced beetroot, cucumber, tomato, onion, and green chilli (if using).
Step 4 · Add curd
Add curd, roasted cumin powder, chaat masala, black salt, and lemon juice. Mix gently to combine all ingredients evenly.
Step 5 · Garnish with fresh coriander leaves
Garnish with fresh coriander leaves. Adjust salt and spice as needed.
Step 6 · Serve immediately or chill for 15 minutes before serving for enhanc...
Serve immediately or chill for 15 minutes before serving for enhanced flavors.
Why this recipe is healthy
This dish is a healthy choice because it’s low in calories yet high in protein and fiber, making you feel full for longer. The combination of chickpeas and fresh vegetables aids digestion and weight management. Yoghurt adds beneficial probiotics, while the absence of oil or fried ingredients keeps it light. It’s suitable for individuals looking for nutritious, balanced meals without compromising on authentic Indian flavors.
A note on tradition
In North India, especially during summers and festivals like Navratri (with satvik tweaks), salads such as this are prepared for their cooling and nutritious properties. Chana salads are commonly part of fasting thalis and festive spreads, symbolizing nourishment and simplicity. Beetroot adds festive color, making it ideal for celebratory meals, while dahi is considered auspicious and cooling, especially during Holi and family gatherings.