This chickpea masala salad is a vibrant, protein-rich dish that balances bold Indian spices with fresh, crunchy vegetables. Cooked chickpeas are seasoned with turmeric, coriander, chili garlic powder, and salt, creating a savory base that’s both nutritious and satisfying.
Paired with raw beetroot, green apple, jalapeños, tomato, avocado, cilantro, and crunchy peanuts, each bite delivers a refreshing contrast of textures and flavors—sweet, spicy, creamy, and crunchy all at once. This salad is high in protein and fiber, making it ideal for steady energy, digestion support, and a nutrient-dense meal.
Perfect as a light lunch, power-packed snack, or colorful side dish, this salad is vegan, oil-free, and made without refined sugar, making it a clean and wholesome option for everyday eating. For an extra crunchy, indulgent twist, it can also be served with my Zero Oil Potato Chips.
If you’re looking for a healthy chickpea salad, spiced vegan salad, or plant-based protein meal, this recipe is both satisfying and delicious.
Chickpea Masala Salad (Protein Packed, Flavorful & Refreshing)
Description
Protein-packed chickpeas tossed with turmeric, coriander powder, and chili garlic flakes, served with fresh beetroot, green apple, avocado, jalapeños, tomatoes, cilantro, and crunchy peanuts.
Ingredients
Instructions
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Heat a pan over medium heat.
Add the cooked chickpeas to the pan.
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Add spices: turmeric, coriander powder, chili garlic powder, and salt.
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Add a splash of water (about ½ cup) to help the spices coat the chickpeas.
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Cook the chickpeas, stirring occasionally, until all the flavors are absorbed and the mixture is well combined.
Remove from heat and let the chickpeas cool while prepping the veggies.
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Prep the fresh ingredients:
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Thinly slice the beetroot into long strips
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Chop the green apple
- Chop the jalapeno
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Chop the tomatoes
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Chop the avocado
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Chop the cilantro
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Assemble the salad: Place the cooked chickpeas in the center and arrange the raw vegetables around them.
Add peanuts for a crunchy texture.
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Squeeze the juice of half a lime over the salad and gently toss to combine all flavors.
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Serve immediately with a side of my two-ingredient Zero Oil Potato Chips for a satisfying crunch.
Nutrition Facts
Servings 2
Serving Size 1/2 of the recipe (320 g)
- Amount Per Serving
- Calories 446kcal
- % Daily Value *
- Total Fat 23.5g37%
- Saturated Fat 3.8g19%
- Cholesterol 0mg
- Sodium 210mg9%
- Total Carbohydrate 47.8g16%
- Dietary Fiber 10.9g44%
- Sugars 9.1g
- Protein 15.9g32%
- Added Sugars 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
