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plant based chickpea salad on blue plate with nuts, spices and dried fruit, served with mini poppadoms

Indian Spiced Chickpea Salad

A plant based salad packed with flavour and textures, this is one salad that isn't boring!
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Course Uncategorized
Cuisine Indian, modern australian
Servings 2 -4 people


  • 1 tbsp olive oil
  • 1 clove Garlic
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ½ tsp Fennel seeds
  • ¼ tsp Ground coriander
  • ¼ tsp Ground ginger
  • ½ tsp Turmeric
  • Pinch dried Chilli/paprika
  • 400 g Tin chickpeas drained
  • 1 tbsp Dried cranberries
  • 25 g Cashews toasted
  • 25 g Pepitas toasted
  • 1 tbsp/15g Sunflower seeds toasted
  • 2-3 roma/small tomatoes chopped
  • Large handful of baby spinach


  • 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.
Keyword chickpea salad, protein packed salad, vegan salad


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