Indian Chickpea Salad with Yoghurt
Lunch • India
How to Make Indian Chickpea Salad with Yoghurt (Traditional & Healthy Version)
Indian Chickpea Salad with Yoghurt, locally known as 'Chana Dahi Chaat', is a vibrant, protein-packed dish originating from North India. This refreshing salad blends the earthiness of boiled kabuli chana (chickpeas) with the creamy tang of dahi (curd/yoghurt), garnished with fresh vegetables and a medley of Indian spices. Traditionally served as a light lunch or as a starter during festivals such as Holi and Diwali, it’s a testament to the Indian love for chaat-style snacks that are both tasty and wholesome. The recipe reflects the North Indian penchant for quick, nutritious meals that don’t compromise on flavor. The addition of dahi not only cools the palate but also enhances the nutritional profile, making this salad a favorite during the summer months. With a perfect balance of textures—crunchy onions, juicy tomatoes, and soft chickpeas—this dish is sure to delight every member of the family. It’s naturally vegetarian and can be easily adapted for various dietary needs, making it an excellent choice for health-conscious individuals looking for an authentic Indian lunch.
Ingredients(for 1 medium bowl per serving)
- 1 cup Boiled kabuli chana (chickpeas) (Soaked overnight and boiled)
- 1/2 cup Fresh dahi (yoghurt) (Low-fat or homemade)
- 1/2 cup Cucumber (Finely chopped; kheera)
- 1/3 cup Tomato (De-seeded and chopped; tamatar)
- 1/4 cup Onion (Finely chopped; pyaaz)
- 1 Green chili (Finely chopped; hari mirch) - optional
- 2 tbsp Fresh coriander leaves (Chopped; dhania)
- 1/2 tsp Chaat masala (For tangy flavor)
- 1/2 tsp Roasted cumin powder (Bhuna jeera powder)
- 1/4 tsp Black salt (Kala namak)
- 1 tsp Lemon juice (Nimbu ka ras)
- to taste Salt
Instructions
- 1
Soak kabuli chana overnight and pressure cook until soft (3-4 whistles). Drain and cool.
15 minutes
Ensure chickpeas are not mushy; they should hold shape for best texture.
- 2
In a large mixing bowl, add boiled chana, chopped kheera, tamatar, and pyaaz.
2 minutes
Use fresh, seasonal veggies for maximum flavor and nutrition.
- 3
Add finely chopped hari mirch (if using) and dhania to the bowl.
1 minute
Adjust chili as per your spice preference, or skip for a milder salad.
- 4
Sprinkle chaat masala, bhuna jeera powder, kala namak, and regular salt over the mixture.
1 minute
Mix spices separately before adding for even distribution.
Why This Dish is Healthy
Chana Dahi Chaat is a healthy lunch option because it uses boiled chickpeas for sustained energy, low-fat dahi for protein and gut health, and fresh vegetables for micronutrients. The absence of deep frying and minimal use of oil makes it a perfect fit for weight management and heart health. It’s naturally vegetarian and adaptable for various dietary needs.
This Indian Chickpea Salad with Yoghurt is rich in plant-based protein, dietary fiber, and essential vitamins like vitamin C, K, and B-complex from fresh vegetables. Chickpeas provide complex carbs and help maintain satiety, while dahi adds calcium, probiotics, and a cooling effect. The addition of cumin and chaat masala aids digestion, making this dish nutrient-dense and gut-friendly.
Pro Tips
- 💡Tip 1: Use freshly boiled chana for best texture and flavor.
- 💡Tip 2: Always add dahi just before serving to prevent sogginess.
- 💡Tip 3: For extra crunch, sprinkle some roasted peanuts or sev on top (optional).
Storage & Serving
Refrigerate leftovers in an airtight container for up to 1 day. Mix in fresh dahi before serving if storing, as vegetables may release water.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 230.0 kcal |
