How to Make Chickpea Salad with Beetroot, Tomato, Cucumber, Yoghurt (Traditional & Healthy Version)
Chickpea Salad with Beetroot, Tomato, Cucumber, and Dahi (yoghurt) is a vibrant, nutritious dish loved across India, especially during the warmer months. With its roots in the Indian tradition of hearty salads and chaats, this recipe brings together the earthy taste of chana (chickpeas), the sweet earthiness of beetroot, the juiciness of tomato, and the crispness of kheera (cucumber), all tied together with creamy dahi. It’s a staple during fasting periods like Navratri and is often served as a refreshing lunch or side dish during festivals and family gatherings. The combination of chickpeas and vegetables makes this salad not only filling but also rich in protein and fiber, supporting an active lifestyle. The inclusion of yoghurt imparts a tangy, cooling dimension, balancing the spices commonly found in Indian salads. Its simplicity, adaptability, and nutritional value have made this dish a favorite in both urban homes and traditional kitchens. Whether enjoyed on its own or as a part of a wholesome thali, this salad is perfect for those seeking healthy, flavorful Indian cuisine.
Ingredients
- 1 cup Boiled kabuli chana (chickpeas) (Soaked overnight and cooked)
- 1 small Beetroot (Boiled, peeled, and diced (chukandar))
- 1 medium Tomato (Diced (tamatar))
- 1 small Cucumber (Peeled and diced (kheera))
- 1/2 cup Dahi (yoghurt) (Low-fat or homemade)
- 1/2 tsp Roasted cumin powder (Bhuna jeera powder)
- 1 tbsp Lemon juice (Nimbu ras)
- 1 small Green chilli (Finely chopped (hari mirch))
- 2 tbsp Fresh coriander leaves (Chopped (dhaniya))
- 1/4 tsp Black salt (Kala namak)
- to taste Salt (Sendha namak for fasting)
Step-by-step instructions
Step 1 · Boil kabuli chana (chickpeas) until soft
Boil kabuli chana (chickpeas) until soft. Drain and let them cool.
Step 2 · Boil beetroot until fork-tender
Boil beetroot until fork-tender. Peel and dice once cooled.
Step 3 · In a large bowl
In a large bowl, combine boiled chickpeas, diced beetroot, diced tomato, and diced cucumber.
Step 4 · Add chopped green chilli (if using)
Add chopped green chilli (if using), roasted cumin powder, black salt, and regular salt. Mix gently.
Step 5 · Whisk dahi (yoghurt) until smooth
Whisk dahi (yoghurt) until smooth. Add lemon juice and blend well.
Step 6 · Pour the yoghurt mixture over the salad and toss until evenly coated
Pour the yoghurt mixture over the salad and toss until evenly coated.
Step 7 · Garnish with fresh coriander leaves and an extra sprinkle of roaste...
Garnish with fresh coriander leaves and an extra sprinkle of roasted cumin powder.
Why this recipe is healthy
Chickpea Salad with Beetroot, Tomato, Cucumber, and Yoghurt is naturally low in calories, high in protein, and rich in fiber, making it ideal for weight loss and diabetes management. The combination of vegetables and legumes provides sustained energy, while yoghurt supports gut health. With no deep frying, minimal oil, and no refined grains, it’s a clean, wholesome choice for anyone seeking healthy Indian recipes.
A note on tradition
Salads like this are popular in North Indian households, especially during the summer and festival fasting days such as Navratri. Chickpea-based salads are also common on thali platters served during Holi and Diwali gatherings. The use of dahi and kala namak reflects Indian street chaat culture, while beetroot and cucumber are frequently used in regional salads from Punjab to Gujarat. This dish is enjoyed for its cooling properties and quick preparation, making it a staple for busy families and festive occasions.