Chickpea Avocado Salad Recipe – Indian Chaat Masala & Pomegranate

Last Updated on 2 months by Neha Deshmukh

Chickpea Avocado Salad Recipe – Indian Chaat Masala & Pomegranate

Hey everyone! I’m so excited to share this vibrant and flavorful Chickpea Avocado Salad with you. It’s a little burst of sunshine in a bowl, and honestly, it’s become a staple in my kitchen, especially during warmer months. I first made this when I was craving something fresh, healthy, and with a little zing – and this recipe delivers on all fronts! It’s a beautiful blend of textures and tastes, inspired by the delicious flavors of Indian chaat.

Why You’ll Love This Recipe

This salad isn’t just delicious; it’s incredibly easy to make! It comes together in about 15 minutes, making it perfect for a quick lunch, a light dinner, or even a potluck contribution. The creamy avocado, hearty chickpeas, and sweet pomegranate seeds are a match made in heaven, and the chaat masala adds that signature Indian tang. Plus, it’s packed with nutrients – a win-win!

Ingredients

Here’s what you’ll need to whip up this amazing salad:

• 1 can (400g) chickpeas
• 4 medium avocados
• 1 tablespoon lemon juice
• 1 small red onion
• 1 cup pomegranate arils
• 1 big handful cilantro
• 1 big handful mint
• 1 cup plain yogurt
• 0.25 cup water (60ml)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 green chili (adjust to your spice preference)
• 1 teaspoon ground cumin
• 0.5 teaspoon Kashmiri red chili powder
• 0.5 teaspoon chaat masala

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Chickpeas: Canned chickpeas are super convenient, but you can absolutely use dried! If using dried, soak them overnight and then boil until tender. About 1.5 cups of cooked chickpeas will equal one can.
• Avocado Ripeness: You want avocados that yield to gentle pressure, but aren’t mushy. Perfectly ripe avocados make all the difference in the creamy texture of this salad.
• Kashmiri Red Chili Powder: This is a game-changer! It adds a beautiful vibrant red color and a mild, fruity heat. It’s different from regular chili powder, so try to find it if you can.
• Chaat Masala: This is the star spice! It’s a blend of tangy and savory spices that’s essential for that authentic chaat flavor. Different regions in India have slightly different blends, so feel free to experiment with your favorite brand.
• Pomegranate: Pomegranate seeds add a lovely sweetness and pop of color. They’re best in season during fall and winter, but you can often find them pre-seeded in supermarkets year-round.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, drain and rinse your chickpeas. Then, dice those beautiful avocados into bite-sized pieces.
2. In a medium bowl, combine the chickpeas, avocado, a squeeze of lemon juice, thinly sliced red onion, and a generous cup of pomegranate arils.
3. Now, add in a big handful of roughly torn cilantro and mint leaves. Gently toss everything together – you want to be careful not to mash the avocado!
4. In a separate cup, whisk together the plain yogurt, water, sugar, and salt until it’s nice and smooth. This is your creamy dressing!
5. Drizzle the yogurt dressing over the chickpea and avocado mixture.
6. Finally, sprinkle on the diced green chili (if you’re using it!), ground cumin, Kashmiri red chili powder, and chaat masala. Give it one last gentle toss.
7. Garnish with a little extra pomegranate seeds, cilantro, and mint. Serve immediately!

Expert Tips

• Don’t overmix! You want to keep the avocado chunks intact.
• Taste as you go and adjust the spices to your liking.
• A little lemon juice prevents the avocado from browning.

Variations

This salad is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative – coconut yogurt works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the ingredients on your chaat masala to be sure.
• Spice Level Adjustment: If you’re sensitive to heat, skip the green chili or use a milder chili. If you like it spicy, add a pinch of cayenne pepper!
• Summer Salad Variation: Add some diced cucumber and tomato for an extra refreshing summer vibe. My friend, Priya, always adds cucumber!
• Festival Adaptation: This salad makes a fantastic side dish for festivals like Diwali or Holi. It’s light, flavorful, and adds a pop of color to your spread.

Serving Suggestions

This salad is delicious on its own, but you can also serve it with:

• Crispy papdi (Indian crackers)
• Sev (thin chickpea noodles)
• Warm naan bread
• As a filling for lettuce wraps

Storage Instructions

This salad is best served immediately, as the avocado can brown over time. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The avocado might not look as pretty, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• Is this salad best served immediately? Yes, definitely! The avocado is at its best when freshly made.
• Can I make the yogurt dressing ahead of time? Absolutely! You can make the dressing a day or two in advance and store it in the refrigerator.
• What can I substitute for pomegranate arils? If you can’t find pomegranate, you can use dried cranberries or chopped apple for a touch of sweetness.
• Can I use dried chickpeas instead of canned? Yes, you can! Just make sure they are fully cooked and cooled before adding them to the salad.
• How can I adjust the spice level? Easily! Reduce or omit the green chili, and adjust the amount of Kashmiri red chili powder and chaat masala to your preference.

Enjoy! I really hope you love this Chickpea Avocado Salad as much as I do. Let me know in the comments if you try it, and what you think!