Chickpea Salad with Yogurt Dressing

Chickpea (Chana) Cucumber Salad with a Greek yogurt dressing is a protein-packed salad recipe that comes together in 10 minutes. It tastes even better after being refrigerated for a while, making it a perfect make-ahead option.

If you enjoyed my chickpea cucumber salad and beetroot chickpea salad, try this high-protein-packed Kabuli Chana Salad with Greek yogurt dressing. It’s perfect as a side dish, a healthy snack, or a meal on its own. It’s also an excellent choice for picnics or potlucks.

When you first mix this salad, the dressing will be quite thick. However, after sitting in the refrigerator for 1-2 hours, it will thin out slightly, making it even more delicious. It's one of my family's favorite salad recipes. Also, be sure to check out my Greek Yogurt dip recipe.

Chickpeas, also known as garbanzo beans, are referred to as chole, Kabuli chana, white chana, or simply chana in Hindi.

If you like chickpeas, then check out more Chickpea Recipes

• Chickpea Coconut Curry
• Chickpeas Biyani
• Chickpea Avocado Sandwich

Jump to:

• Ingredients
• How to Make Chickpea Salad with Yogurt Dressing
• Serving Suggestions
• Tips & Variations
• Storage Suggestions
• More Salad Recipes
• Chickpea Salad with Yogurt Dressing

Ingredients

• Chickpeas: aka garbanzo beans; You can use canned or cooked chickpeas. If using canned, then drain and rinse it. I have cooked dried beans using Instant pot chickpeas with the soak method.
• Cucumber: I used Persian cucumber, but English cucumbers work just as well.
• Onion: red onion works best in salads, so that’s what I used.
• Greek yogurt: I used Greek yogurt, but if you don't have it, you can substitute it with thick curd or hung curd. Alternatively, you can use a combination of sour cream and thick yogurt for a similar taste and texture.
• Herbs: I used cilantro, but feel free to substitute dill, parsley, or any other fresh herbs you have on hand.
• Olive Oil: I have used extra virgin olive oil, you can use regular olive oil too.
• Lime juice: I used the juice of half a lime. Feel free to increase or decrease according to your preference. You can also use white or apple cider vinegar.
• Seasoning: salt, black pepper, cumin powder.

How to Make Chickpea Salad with Yogurt Dressing

Whisk the Greek yogurt, olive oil, lime juice (or vinegar), minced garlic, cumin powder, salt, and pepper in a bowl. 

Add the chickpeas, cucumber, onion, cilantro, and toss the salad to combine. Adjust the seasoning at this stage.

This chana salad recipe is best enjoyed after sitting in the refrigerator for at least 1-2 hours.

Tips & Variations

• More Veggies: You can add hearty veggies of your choice, like boiled sweet potatoes, bell peppers, and avocado.
• Fresh Herbs: You can also replace cilantro with dill leaves, mint, or parsley.
• Sour Cream: If you have sour cream at home, try replacing two tablespoons of Greek yogurt with sour cream.
• No Greek Yogurt: If you don't have Greek yogurt at home, take regular yogurt, pour it into a muslin cloth, and drain the whey for 30 minutes above the kitchen sink.
• Protein: This chana salad with yogurt dressing is already rich in plant-based protein, but for an extra nutritional boost, you can also add sautéed tofu or paneer.
• Nuts & Seeds: You can also add roasted nuts like almonds, pecans, walnuts, and seeds such as flax, sunflower, pumpkin, or hemp seeds for added crunch and nutrition.

Storage Suggestions

Chickpea Yogurt Salad can be refrigerated in an airtight glass container for up to 2 days.

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