Green Chickpea Salad Recipe – Cumin & Mint Indian Kachumber

Last Updated on 2 months by Neha Deshmukh

Green Chickpea Salad Recipe – Cumin & Mint Indian Kachumber

Hey everyone! If you’re looking for a vibrant, refreshing salad that’s a little different from the usual, you have to try this Green Chickpea Salad. It’s a take on the classic Indian Kachumber, but with a protein punch from green chickpeas and a seriously addictive cumin-mint dressing. I first made this for a summer picnic and it was gone in minutes – seriously! It’s become a regular in my kitchen, especially when I want something light but satisfying.

Why You’ll Love This Recipe

This isn’t your average salad. It’s bursting with fresh flavors, has a lovely texture, and is surprisingly filling. Plus, it’s super easy to make! It’s perfect for a quick lunch, a side dish at a barbecue, or even a light dinner on a warm evening. You’ll love how the tangy dressing complements the sweetness of the tomatoes and the slight nuttiness of the chickpeas.

Ingredients

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

• 1 cup dried green chickpeas
• 2 shallots
• 1 yellow pepper
• 1 cup sweet cherry tomatoes
• 1 tablespoon cumin seeds
• ?? cup sour plain yogurt (about 170g)
• ?? cup fresh mint leaves (packed, about 30g)
• 1 teaspoon lime juice (about 15ml)
• ?? cup extra-virgin olive oil (about 60ml)
• 1 teaspoon aamchur (dry mango powder)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this salad shine:

• Green Chickpeas: These are a fantastic source of protein and have a lovely, slightly sweet flavor. You can usually find them dried in Indian grocery stores or online. Don’t confuse them with regular chickpeas (garbanzo beans)!
• Aamchur: This dry mango powder is what gives the dressing its signature tangy kick. It’s a staple in Indian cooking and adds a unique flavor you won’t find anywhere else. If you can’t find it, I’ve included substitution ideas in the FAQs.
• Cumin Seed Roasting: Don’t skip this step! Roasting the cumin seeds really brings out their aroma and flavor. It makes a huge difference. I like to roast them until they’re fragrant and just starting to darken – watch them carefully, as they can burn quickly.
• Regional variations in Kachumber salads: Traditionally, Kachumber is a simple salad of chopped vegetables. This version builds on that base, adding the protein-rich chickpeas and a creamy, flavourful dressing. You’ll find variations all over India, with different vegetables and seasonings.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those chickpeas ready. Soak the dried green chickpeas in water for at least 6-8 hours, or even overnight. This softens them up for cooking.
2. Once soaked, drain the chickpeas and cook them in a microwave-safe bowl with plenty of water for about 10 minutes on high heat. They should be tender but still hold their shape. Alternatively, you can boil them on the stovetop for about 20-25 minutes.
3. While the chickpeas are cooking, let’s make the dressing. Dry roast the cumin seeds in a pan over medium heat until fragrant and darker in color. This usually takes about 3-5 minutes. Grind them into a fine powder using a coffee grinder or a mortar and pestle.
4. In a food processor, combine the yogurt, mint leaves, lime juice, olive oil, aamchur, salt, and the roasted cumin powder. Blend until everything is smooth and creamy. Taste and adjust the seasoning if needed – maybe a little more lime juice for extra tang?
5. Now for the fun part – assembling the salad! In a large bowl, combine the cooked chickpeas, thinly sliced shallots, chopped yellow pepper, and halved cherry tomatoes.
6. Pour the yogurt dressing over the salad and toss gently to coat everything evenly.
7. Here’s a little trick I learned from my grandmother: let the salad rest for 10-15 minutes before serving. This allows the flavors to meld together beautifully. Trust me, it’s worth the wait!

Expert Tips

• Don’t overcook the chickpeas! You want them tender, but not mushy.
• Fresh mint is key for the best flavor. Dried mint just won’t cut it.
• If your yogurt is very thick, you can add a tablespoon or two of water to the dressing to thin it out.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily make this salad vegan by using a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work really well.
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!
• Spice Level: If you like a little heat, add a pinch of cayenne pepper or a finely chopped green chili to the dressing.
• Festival Adaptation: This salad is perfect for summer festivals like Baisakhi! It’s light, refreshing, and celebrates the season’s bounty. My family always makes a big batch for these occasions.

Serving Suggestions

This Green Chickpea Salad is delicious on its own, or as a side dish with grilled chicken, fish, or paneer. It also pairs beautifully with roti or naan. I love serving it with a side of papadums for a complete Indian-inspired meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salad might get a little softer as it sits, but it will still taste delicious.

FAQs

1. What are green chickpeas and where can I find them?

Green chickpeas, also known as chana, are young, immature chickpeas. They have a slightly sweet flavor and a tender texture. You can usually find them dried in Indian grocery stores or online.

2. Can I use pre-ground cumin powder instead of roasting and grinding the seeds?

You can, but the flavor won’t be as vibrant. Roasting and grinding the seeds yourself really makes a difference.

3. How can I adjust the tanginess of the salad?

Adjust the amount of lime juice and aamchur to your liking. Start with the amounts listed in the recipe and add more, a little at a time, until you reach your desired level of tanginess.

4. Can this salad be made ahead of time? If so, how long will it keep?

Yes, you can make it ahead of time! The flavors actually develop more as it sits. It will keep in the refrigerator for up to 2 days, but it’s best enjoyed fresh.

5. What other vegetables can I add to this Kachumber salad?

Feel free to get creative! Cucumber, radish, and finely chopped carrots would all be delicious additions.

6. Is Aamchur essential to the recipe, and what can I substitute if I don’t have it?

Aamchur adds a unique tangy flavor, but if you can’t find it, you can substitute with 1-2 teaspoons of lemon juice or a pinch of citric acid. It won’t be exactly the same, but it will still be tasty!