Indian Avocado Chickpea Salad

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This Indian avocado chickpea salad combines cooked chickpeas, creamy avocado, and crunchy vegetables with lemon juice and simple spices. With chickpeas ready, it takes just 10 minutes.

Prep Time 10

Cook Time 0

Total Time 10

Servings

Author Sravanthi Chanda

Ingredients

1.5 cups chickpeas cooked
1 avocado riped, cubed
½ cup cucumber chunks
¼ cup onion finely chopped
¼ cup tomato chopped
2 tablespoons coriander leaves chopped
1 teaspoon lemon juice
½ teaspoon coriander powder
¼ teaspoon roasted cumin powder
¼ teaspoon red chili powder optional
¼ teaspoon black salt
¼ teaspoon salt use as needed

Instructions

Add the cooked chickpeas, cucumber, onion, tomato, and coriander leaves to a wide bowl or plate.
Add the coriander powder, roasted cumin powder, red chili powder if using, and black salt. Pour in the lemon juice.
Add the avocado and mix gently so the spices coat everything without mashing the avocado.
Taste and add regular salt only if needed. Serve.

Notes

Tested Tips from My Kitchen

Taste before adding salt. I cooked the soaked chickpeas in the Instant Pot with salt, so I used only black salt in the salad and skipped regular salt.
Rinse canned chickpeas well. Drain them completely before adding them to the salad. Taste the mixed salad before adding salt.
Try the chaat masala variation. Use ½ teaspoon chaat masala instead of the coriander powder, roasted cumin powder, red chili powder, and black salt.
Use roasted chickpeas for more crunch. Replace the plain cooked chickpeas with Indian spiced roasted chickpeas. Skip the salt and red chili powder because the chickpeas are already seasoned. Mix them into the salad just before serving.
Keep the avocado chunky. Add it last and toss gently so most of the pieces hold their shape.
Use leftovers on toast. Spoon leftover salad over toasted bread to make a quick avocado chickpea toast.

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