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Chickpeas cucumber salad - chana kachumber salad

Chickpea cucumber salad

A vegan Indian style chickpeas salad with cucumber, tomatoes, and onions, with lemon-olive oil dressing.
Course Salad
Cuisine Indian
Keyword Chickpeas, Cucumber
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Sravanthi


  • 2 cups cooked chickpeas
  • 2 small cucumbers
  • 3 small tomatoes
  • 1 onion
  • ¼ cup chopped coriander leaves
  • ¼ cup walnuts
  • 1-2 tbsp sesame seeds
  • ½ lemon
  • 1 tbsp olive oil
  • 1 small green chili
  • Salt to taste


  • Soak chickpeas overnight or for 8 hours. Cook chickpeas till done. Do not overcook as we want to make a salad.
  • Chop cucumbers, tomatoes, onion, green chili, and coriander leaves.
  • Take a mixing bowl and add 2 cups of cooked chickpeas.
  • To this, add chopped cucumbers, tomatoes, onion, green chili, coriander leaves, lemon juice, olive oil, sesame seeds, chopped walnuts, and Salt.
  • Mix everything well and the salad is ready to serve! Adding sesame seeds and walnuts before serving will keep them crunchy.