• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mrs Jones's Kitchen logo

  • ALL RECIPES
  • BUDGET
  • ABOUT
  • CONTACT
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • BUDGET
  • eBooks
    • Welcome To ME
    • 10 Soups
    • 10 Muffins
    • 12 Christmas Cookies
  • About
  • Contact
  • Services
  • Recipe Shop
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Indian

    Indian Spiced Chickpea Salad

    AU$3.03 | £0.87 per serve
    By Robyn | Published: Jan 4, 2020 | Modified: Oct 9, 2022

    TO THE RECIPE
    easy spiced chickpea salad packed with protein rich nuts and chickpeas, served with popadoms
    This Indian spiced chickpea salad is a plant based salad that contains so much flavour, I defy anyone to try it and say chickpeas – or vegan/plant based food – is dull!
    plate of chickpea salad in centre of image decorated with edible flower with wooden spoon to the right

    There may seem a long list of ingredients in the salad, but don’t be put off by them! The spices need heating in the oil to make a dressing. Then it is a case of grabbing a handful of the remaining ingredients and putting them into a bowl before mixing together.

    I make this salad a lot as there are various steps you can do to make it ahead, depending on how much time you have before you have to rush out of the door:
    The cooking of the spices and assembling of the chickpeas and seeds, nuts and fruit can be done a day before and kept in the fridge. The tomatoes and spinach can be added last minute if you want fresh pops of flavour from them; or the whole salad can be made and kept in the fridge for up to a couple of days, making it a great make ahead vegan lunch. The chickpeas actually absorb more flavour if kept in the fridge overnight, making it a perfect make ahead salad.

    plate of chickpea salad with extra nuts, seeds and dried cranberries in bowl to the top right corner to sprinkle over

    Salads with Chickpeas

    I love making salads with chickpeas. They are a great inexpensive plant based source of protein and add substance to a salad. They also fill you up so you are not hungry again in an hour. Chickpeas don’t have much flavour by themselves, so that is why this spicy Indian dressing goes so well.

    If you are like me and a huge fan of chickpeas, then check out this plant based coconut chickpea curry. I make it all the time as Mini Jones and Mr Jones love it, and it is also one of the most popular recipes on the blog.

    Serving Ideas for this Indian Spiced Chickpea Salad:

    It is delicious on its own, however if you want more of a filling meal then serve it with rice or quinoa.
    Or, a fun way of serving it is on a poppadum, or with some mini poppadoms on the side.

    Make it Your Chickpea Salad:

    No cranberries: use sultanas
    Nut free: use extra pumpkin and sunflower seeds
    Add ins:  chopped cucumber, grated carrot, finely chopped red capsicum/pepper

    If you are looking for more salad ideas why not have a look at my gluten free Watermelon Salad with Mozzarella, light and fresh Orange and carrot salad, or vegan Puttanesca Pasta Salad

    blue plate filled with Indian spiced chickpea salad with mini popadoms to the right

    Indian Spiced Chickpea Salad

    Author: Robyn

    A plant based salad packed with flavour and textures, this is one salad that isn't boring!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Course Salad
    Cuisine Indian, modern australian
    Servings 2 people
    Calories 599 kcal

    Ingredients
      

    • 1 tablespoon olive oil ($0.16 / £0.08p)
    • 1 clove Garlic ($0.13 / £0.03p)
    • ½ teaspoon Yellow Mustard seeds ($0.07 / £0.05p)
    • ½ teaspoon Cumin seeds ($0.10 / £0.03p)
    • ½ teaspoon Fennel seeds ($0.11 / £0.02p)
    • ¼ teaspoon Ground coriander ($0.04 / £0.02p)
    • ¼ teaspoon Ground ginger ($0.04 / £0.01p)
    • ½ teaspoon Turmeric ($0.04 / £0.02p)
    • Pinch dried Chilli/paprika ($0.03 / £0.03p)
    • 400g (14 oz) Tined / canned chickpeas, drained ($0.80 / £0.37p)
    • 1 tablespoon Dried cranberries ($0.36 / £0.20p)
    • 25 g Cashews, toasted ($0.62 / £0.25p)
    • 25 g Pepitas / pumpkin seeds / kernels, toasted ($0.40 / £0.19p)
    • 1 tablespoon (15g) Sunflower seeds, toasted ($0.20 / £0.14p)
    • 2-3 roma/small tomatoes, chopped ($1.96 / £0.15p)
    • 30g Large handful, baby spinach ($1.00 / £0.15p)

    Instructions
     

    • In a small saucepan, fry the mustard seeds, cumin seeds and fennel seeds with the whole clove of garlic in olive oil over medium heat for 1 minute. Turn off the heat – the seeds and garlic will continue to cook.
    • Leave in the pan for another 30 seconds then tip into a heatproof bowl.
    • Cool slightly before adding the ground coriander, ground ginger, turmeric, and chilli/paprika.
    • Mix well.
    • Stir in the chickpeas, cranberries, nuts and seeds – you can cover and leave in the fridge for up to 2 days at this stage.
    • Before serving add the fresh tomatoes and baby spinach.
    • Serve on its own, in poppadoms and/or with rice.

    Notes

    Estimated costs: Australia $6.06. Per serve = $3.03
    UK £1.74. Per serve = £0.87
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 

    Nutrition

    Calories: 599kcalCarbohydrates: 70gProtein: 26gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.01gSodium: 27mgPotassium: 929mgFiber: 18gSugar: 17gVitamin A: 852IUVitamin C: 10mgCalcium: 141mgIron: 9mg
    Keyword chickpea salad, protein packed salad, vegan salad

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Healthy Granola with Cacao Nibs
    Cucumber Soup »

    Reader Interactions

    Comments

    1. Gavin says

      January 13, 2020 at 3:08 pm

      Loving the sound of this – healthy and filling. My wife eats TONS of hummus so I’m guessing it will be right up her alley.

      Reply
      • Robyn says

        January 13, 2020 at 5:52 pm

        Haha Gavin thanks, it is actually pretty filling. 🙂

        Reply
    2. Sylvie says

      January 12, 2020 at 3:59 pm

      This looks like such a delicious salad, packed with yummy flavours! I love that it is Vegan too, I know all of my plant-based friends will love it!

      Reply
      • Robyn says

        January 13, 2020 at 5:51 pm

        Thanks Sylvie, it is such a flavour packed plant based dish!

        Reply
    3. Alexandra @ It’s Not Complicated Recipes says

      January 12, 2020 at 10:36 am

      I am loving the sound of all of these flavours! This is such a satisfying salad. Beautiful colours too!

      Reply
      • Robyn says

        January 12, 2020 at 11:25 am

        Thank you Alexandra! It is a filling but not heavy salad – no afternoon slumps with this salad 🙂

        Reply

    Let me know your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

    Latest

    • overhead photo of yasai gyoza on a plate, chopsticks on the side ready to eat. Two gyoza are turned upside down to show their golden and crispy bases
      Yasai Gyoza (Veggie Gyoza)
    • overhead photo of sumac marinated red onions in a white bowl, with fresh parsley leaves to the side
      Turkish Sumac Onions
    • close up overhead photo of Lebanese slaw, Malfouf salad, in a pale pink bowl served with lemon wedges and fresh mint leaves
      Malfouf Salad
    • Haydari in a serving bowl topped with fresh mint, fresh dill and olive oil, pink garlic cloves and fresh basil just visible
      Haydari (Turkish Yogurt Sauce)
    • overhead photo of Mizeria in a pale pink bowl, sprinkled with chopped fresh dill
      Polish Cucumber Salad (mizeria)
    • white bean caprese salad served on two plates, one with a fork being eaten, fresh basil scattered over them both
      White Bean Caprese Salad

    Loved Right Now

    • Parmentier Potatoes
    • Bourbon Biscuit Recipe
    • Cooked savoury mince in a blue pan topped with fresh herbs, ready to eat
      Savoury Mince
    • cooked chapatis on blue plate with wooden board covered with flour and chapati dough ready to be rolled in the background
      Easy Indian Chapati Recipe
    • Rocket and pomegranate salad in a serving bowl, plates of the rocket salad just visible
      Rocket Pomegranate Salad
    • overhead photo of golden pastry topped ham and chicken pie, with freshly picked fresh thyme scattered around and some plates ready to serve
      Chicken and Ham Pie

    Footer

    Services

    Recipe Creation
    Recipe Audits
    Photography | Portfolio
    Videos
    eBooks

    Information

    About
    Contact
    Disclaimer
    Accessibility Policy
    Terms & Conditions
    Privacy Policy
    Cookie Policy

    Recipe Customers

    Register
    Log in
    Recipe Shop
    Terms of Business

    Copyright © 2023 Mrs Jones Kitchen International

    Website by Vanilla Ink