Best 8 Indian Chickpea Potato Salad Recipes

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Indian chickpea potato salad is a delectable and vibrant dish that combines the best of Indian flavors with the classic appeal of potato salad. Originating in the diverse culinary landscape of India, this salad is a harmonious blend of textures and tastes, offering a delightful balance of creamy chickpeas, tender potatoes, and a medley of aromatic spices. Whether you're looking for a refreshing side dish to accompany your next barbecue or a satisfying vegetarian main course, Indian chickpea potato salad is sure to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ALOO CHANA CHAAT | POTATO CHICKPEAS SALAD | CHATPATA ALOO CHAT



ALOO CHANA CHAAT | POTATO CHICKPEAS SALAD | CHATPATA ALOO CHAT image

Aloo Chana Chaat or Potato Chickpea Salad is a sweet, spicy and tangy - all in one recipe that can be served as a starter or even had as an evening snack. One of the best snack that you can make this Diwali, Thanksgiving or Christmas.

Provided by Kushi

Categories     Appetizer     Side Dish     snacks

Number Of Ingredients 13

3 Medium sized potatoes, cubed
2 cups Chole or Chickpeas, boiled and drained
1 Red onion chopped
2 Tomatoes chopped
1/4 cup Coriander leaves or Cilantro
1 1/2 tsp Chaat Masala
1 1/2 tbsp Lemon juice
Chile powder (as needed)
Salt, to taste
1 tbsp Tamarind
1 1/2 tbsp Brown sugar or jaggery
1/2 tsp Chaat Masala
Sev, for garnish

Steps:

  • Soak tamarind in around 1/2 cup of hot water for an hour and then squeeze out the juice from tamarind. Discard the fibrous pulp.
  • To this tamarind water, add salt, brown sugar or jaggery, chaat masala and mix. Bring this to a boil for 4 to 5 minutes or till it thickens.
  • I like cripsy potatoes for the chaat. So I have deep fried them in oil. For a healthy version you can simply use boiled potatoes.
  • For additional crunch, after frying potatoes, I have fried around 4 tbsp of boiled/canned chickpeas. (this is optional)
  • In a large bowl, add boiled chickpeas, red onion, tomatoes, coriander leaves, chaat masala, lemon juice, salt to taste, chile powder, tamarind chutney and toss till combined.
  • Finally add the fried potatoes and mix well.
  • Transfer this to serving bowl. Garnish it with sev, fried chickpeas.
  • Aloo Chana Chaat or Potato Chickpea Salad is ready. Serve immediately and enjoy!

POTATO AND CHICKPEA SALAD RECIPE



Potato and Chickpea Salad Recipe image

Potato and Chickpea Salad is extremely easy and very refreshing. Fill it in your child's snack boxes or serve as a salad for a party it taste just perfect, healthy and nutritious. Or you can serve Potato and Chickpea Salad Recipe along with Moroccan Chickpeas And Vegetable Stew Recipe With Couscous for a wholesome dinner or with Vegetarian Pumpkin And Chickpea Soup Recipe for a light lunch. If you like this recipe, try more recipes like Sweet Potato & Green Bean Salad Recipe Fresh & Juicy Chickpea Salad with Fruits & Vegetables Grilled Pineapple And Chicken Salad Recipe Fresh Garden Salad Recipe

Provided by Donna George

Time 30m

Yield Makes: 3 Servings

Number Of Ingredients 9

1 cup Kabuli Chana (White Chickpeas) , soaked overnight & cooked al dente
1 Tomato , finely chopped
2 Onions , finely chopped
1 Green Chilli , finely chopped
1 Potato (Aloo) , boiled, peeled and cubed
Coriander (Dhania) Leaves , small bunch, finely chopped
2 teaspoon Chaat Masala Powder
Salt , to taste
1 tablespoon Lemon juice

Steps:

  • To begin making Potato and Chickpea Salad Recipe, get prep with all the ingredients first.
  • Take a serving dish and add the cooked potatoes and chickpeas into it.
  • Toss in the remaining ingredients and stir well until combined. Adjust the seasoning according to suit your taste and serve chilled.
  • Serve Potato and Chickpea Salad Recipe along with Moroccan Chickpeas And Vegetable Stew Recipe With Couscous for a wholesome dinner or with Vegetarian Pumpkin And Chickpea Soup Recipe for a light lunch.

CHICKPEA & POTATO CURRY



Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

PUNJABI-STYLE CHICKPEA SALAD



Punjabi-style chickpea salad image

This Indian spiced salad makes a great side to tandoori meat or fish - chickpeas make it a filling vegetarian lunch option

Provided by Anjum Anand

Categories     Lunch, Side dish

Time 45m

Number Of Ingredients 11

2 tbsp cumin seeds
2 x 400g cans chickpeas , drained and rinsed
2 large tomatoes , chopped into small dice
1 small red onion , finely chopped
2 good handfuls kale , stalks removed, finely shredded
large handful coriander , leaves and stalks chopped
15 mint leaves, shredded
3 tsp chaat masala , or to taste (see tip)
4 tbsp lemon juice , or to taste
2 tbsp extra virgin olive oil
pinch of sugar

Steps:

  • Heat a small saucepan and toast the cumin seeds until aromatic and slightly browned, then grind to a coarse powder using a pestle and mortar.
  • Put all the ingredients, including the ground cumin, in a bowl and mix well. Season generously; add more chaat masala and lemon juice if needed. Leave for 30 mins to let the flavours combine.

Nutrition Facts : Calories 168 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

SWEET POTATO AND CHICKPEA MASALA



Sweet Potato and Chickpea Masala image

I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too. And it tasted good!

Provided by purplerose

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 45m

Yield 3

Number Of Ingredients 18

1 tablespoon ghee (clarified butter)
1 tablespoon vegetable oil
1 (1 inch) piece fresh ginger, peeled and chopped
2 cloves garlic, minced
1 onion, diced
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon garam masala
½ teaspoon ground turmeric
water as needed
2 large sweet potatoes, peeled and diced
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup water, or more as needed
1 teaspoon salt, or to taste
2 tomatoes, chopped
1 tablespoon chopped fresh cilantro

Steps:

  • Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
  • Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
  • Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
  • Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 96 g, Cholesterol 10.9 mg, Fat 10.9 g, Fiber 16.9 g, Protein 11.7 g, SaturatedFat 3.7 g, Sodium 1243.9 mg, Sugar 18.6 g

CHICKPEA-POTATO CHAAT



Chickpea-Potato Chaat image

Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.

Provided by Rachel Gurjar

Categories     Potato     Tamarind     Cumin     Cilantro     Mint     Lime Juice     Chile Pepper     Yogurt     Chickpea     Tomato     Onion     Side     Summer     Vegetarian     Appetizer     Dinner     Diwali     snack

Yield 6 Servings

Number Of Ingredients 28

Potatoes
1 lb. baby potatoes
Kosher salt
Tamarind Chutney
1 cup tamarind concentrate (such as Cock or Wangderm)
1 Tbsp. sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. cayenne pepper
½ tsp. cumin seeds, crushed
Green Chutney
1 bunch cilantro, coarsely chopped (stems and leaves)
1 bunch mint, leaves picked, stems discarded
Juice of 2 limes
1 small serrano chile or green Thai chile, stem removed
1 tsp. cumin seeds
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Yogurt and assembly
Juice of ½ lime
1 cup plain whole-milk yogurt
2 Tbsp. sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
2 (15-oz.) cans chickpeas, rinsed
1 large serrano chile, thinly sliced
1 large tomato, finely chopped
1 medium red onion, thinly sliced
¼ cup coarsely chopped cilantro, plus sprigs for serving
2 tsp. chaat masala, plus more for serving
Sev (such as Garvi Gujarat, for serving)

Steps:

  • Potatoes
  • Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
  • Tamarind Chutney
  • Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
  • Green chutney
  • Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
  • Yogurt and assembly
  • Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
  • Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
  • Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.

POTATO AND CHICKPEA SALAD



Potato and Chickpea Salad image

A sort of Indian flavoured potato salad. You can serve it immediately, or allow it to cool to room temp, but don't chill it, it looses flavour I think.

Provided by JustJanS

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

800 g tiny new potatoes, scrubbed,but not peeled
3 teaspoons garam masala
1/2 teaspoon chili powder
1 1/2 tablespoons olive oil
1 (425 g) can chickpeas, drained,rinsed and drained
3 medium ripe tomatoes, chopped
100 g baby spinach leaves, washed and dried
1/2 small red onion, thinly sliced
salt & fresh ground pepper
1/3 cup sour cream
1/3 cup natural yoghurt
1 1/2 teaspoons finely grated fresh lemon rind

Steps:

  • Preheat oven to 200c.
  • Place the potatoes in a large saucepan and cover with cold water.
  • Bring to the boil over a high heat.
  • Reduce the heat to medium high and cook for 8 minutes, or until just tender.
  • Drain the potatoes and transfer to a large baking dish.
  • Sprinkle with the garam masala and chilli powder.
  • Add the oil and toss to coat.
  • Arrange the potatoes in a single layer and roast in the preheated oven for 10 minutes or until crisp and golden.
  • Meanwhile place chickpeas, tomatoes, spinach and onion in a large bowl.
  • To make the dressing, place the dressing ingredients in a small bowl and whisk together adding a little water if necessary.
  • Cut the hot potatoes in half and add to the other vegetables.
  • Season with salt and pepper, and toss to combine.
  • Divide the salad amongst serving plates, dollop the dressing over each and sprinkle with a little more pepper before serving immediately.

Nutrition Facts : Calories 396, Fat 11.6, SaturatedFat 3.9, Cholesterol 11.1, Sodium 377.3, Carbohydrate 63.3, Fiber 10.1, Sugar 5.9, Protein 12

POTATO AND CHICKPEA SALAD



Potato and Chickpea Salad image

We ate this at our local Indian restaurant recently. I decided to make it myself and we reckoned it was better as our ingedients were fresher! It was very rustic, so I wouldn't stress about how anything was cut..

Provided by JustJanS

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 small potatoes, peeled and diced
1 (440 g) can chickpeas, drained, rinsed and drained
2 tomatoes, diced
1 small cucumber, peeled and diced
2 tablespoons sliced red onions (approximately)
1 green chili pepper, sliced
2 tablespoons mint, roughly chopped
2 tablespoons fresh coriander, roughly chopped
2 tablespoons lemon juice
salt

Steps:

  • Cook the potatoes until just tender (mine took 10 minutes), then cool.
  • Meanwhile, toss the other ingredients together in a bowl.
  • Add the cooled potatoes and season to taste with the salt.
  • Allow to sit for about half an hour for the flavours to come together then serve.

Tips:

  • Use fresh vegetables: Fresh vegetables will give your salad the best flavor and texture. If you can, buy your vegetables from a local farmer's market or organic grocery store.
  • Boil the potatoes until they are just tender: You don't want the potatoes to be mushy, so it is important to boil them until they are just tender. You can check this by piercing them with a fork. If the fork goes through easily, the potatoes are done.
  • Chop the vegetables into small pieces: This will help them to cook evenly and make it easier to eat the salad.
  • Use a flavorful dressing: The dressing is what will bring all the flavors of the salad together. Be sure to use a dressing that you enjoy the taste of.
  • Garnish the salad with fresh herbs: Fresh herbs will add a pop of color and flavor to the salad. You can use any herbs that you like, such as cilantro, parsley, or mint.

Conclusion:

Indian chickpea and potato salad is a delicious and healthy dish that is perfect for a summer picnic or potluck. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, fiber, and vegetables, this salad is a complete and satisfying meal. So next time you are looking for a healthy and flavorful salad, give Indian chickpea and potato salad a try!

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