Chickpeas come in so many fun colors and varieties. You have the regular chubby garbanzo beans and then these brown and green varieties that are a little smaller and sturdier in their texture when cooked. This salad is based on a street food recipe from India that is light and delicious. You would normally find vendors selling this spicy hot salad out of cones of newspaper, topped with fresh lime juice and hot chili flakes.
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Chickpea Salad
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
Description
A spicy and tangy hot chickpea salad inspired by Indian street food, featuring green and brown chickpeas, fresh scallions, and tomatoes, topped with lime juice and chili flakes.
Ingredients
- 1/2 cup (120 ml) green chickpeas
- 1/2 cup (120 ml) brown chickpeas
- 1 bunch fresh scallions (about 1 cup)
- 1 large tomato (about 1 cup)
- 1 tsp red chili flakes (dried Kashmiri chili preferred)
- 2 limes
- Salt, to taste
- Black pepper, to taste
Instructions
- Soak the green and brown chickpeas in water overnight.
- Drain and rinse the chickpeas with cold water.
- Boil the chickpeas in a pot of water until tender, about 45 minutes. Drain the chickpeas and set aside.
- Chop the fresh scallions and tomato into small pieces.
- In a large bowl, combine the boiled chickpeas, chopped scallions, and tomato.
- Add the red chili flakes, salt, and black pepper to the mixture.
- Squeeze the juice of the limes over the salad and toss well to combine.
- Serve immediately while warm, adjusting seasoning to taste.
Notes
- For the best flavor, use freshly squeezed lime juice.
- Adjust the amount of chili flakes according to your spice preference.
- This salad is best served immediately while warm.
- If you prefer a milder salad, reduce the amount of chili flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Salad
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4
- Sodium: 300
- Fat: 3
- Carbohydrates: 30
- Fiber: 8
- Protein: 8
- Cholesterol: 0
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Frequently Asked Questions
Do I need both green and brown chickpeas, or can I use regular garbanzo beans?
The recipe calls for 1/2 cup each of green and brown chickpeas specifically because, as the article explains, these smaller varieties have a sturdier texture when cooked compared to the chubby garbanzo bean. Substituting regular garbanzos will work, but the texture will be softer and less like the original Indian street food version. 
How long do the chickpeas need to soak?
The recipe calls for an overnight soak in water before draining, rinsing, and boiling for about 45 minutes until tender. Plan ahead — there is no quick-soak shortcut mentioned in the recipe.
What type of chili gives this salad its heat?
The recipe uses 1 tsp of red chili flakes, with dried Kashmiri chili listed as the preferred variety. Kashmiri chilies provide a bright red color and moderate heat; use any red chili flakes if you can’t find them and adjust the quantity to your spice preference.
Delightful salad Nik, will have to look out for some of these chickpea varieties :)
¡A very refreshing salad ! it remainds me a traditional summer salad here in Spain. Sometimes we make it with white beens and sometimes with chickpeas also. The same but with out chili flakes and with lots of vinagre and extra virgin olive oil. :)