Creamy Chickpea Salad with Avocado Yogurt Dressing

Creamy chickpea salad with cucumber, tomato, onion, and coriander served in a black bowl with a red rim.

Creamy Chickpea Salad with Avocado Yogurt Dressing

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Creamy chickpea salad with chickpeas, fresh vegetables, and a thick avocado yogurt dressing flavored with cumin, black salt, green chili, coriander, and lemon.

Prep Time 10

Cook Time 0

Total Time 10

Servings

Author Sravanthi Chanda

Ingredients

For the Avocado Yogurt Dressing

½ cup yogurt thick yogurt or Greek yogurt
¼ cup avocado mashed, about ½ medium avocado
½ teaspoon cumin powder
¼ teaspoon black salt
1 green chili chopped
2 tablespoon coriander leaves chopped
1 teaspoon lemon juice

For the Salad

1.5 cups chickpeas cooked, one 15 oz can, drained and rinsed
½ cup tomato chopped
½ cup cucumber chopped
¼ cup onion chopped
¼ teaspoon salt add only if needed

Instructions

In a mixing bowl, mash the avocado until it becomes soft enough to mix easily with the yogurt.
¼ cup avocado
Add the yogurt, cumin powder, black salt, green chili, lemon juice, and coriander leaves to the mashed avocado. Mix well to form a creamy dressing.
½ cup yogurt, ½ tsp cumin powder, ¼ tsp black salt, 1 green chili, 2 tbsp coriander leaves, 1 tsp lemon juice
The dressing should hold its shape on a spoon rather than run off in a thin stream. Add the regular salt only after considering how salty your chickpeas already are
In a large bowl, add the chickpeas, chopped veggies, and onion.
1.5 cups chickpeas, ½ cup tomato, ½ cup cucumber, ¼ cup onion
Pour the avocado yogurt dressing over the chickpeas and mix until every piece is coated.
Taste and add salt only if needed, since canned chickpeas already carry some salt.
¼ tsp salt
Garnish with extra coriander leaves and serve right away, or chill for later.

Notes

Tested Tips from My Kitchen

Use thick yogurt or Greek yogurt for the dressing. Thin yogurt makes the salad watery.
Use a ripe avocado. A firmer avocado leaves lumps that do not blend smoothly into the dressing.
I kept this salad mild. You can add red chili powder if you want it spicier.
Black salt gives the dressing its slightly sulfurous, chaat-like tang. Regular salt will not give you the same flavor.
Chickpeas may already contain salt, so taste the salad before adding the regular salt.
Keep the cucumber and tomato separate until serving time so the salad does not turn watery.
For meal prep: Store the dressing and chopped veggies separately. Combine them only when you are ready to eat so the salad stays creamy and the vegetables keep their crunch.

Nutrition