Best 2 Punjabi Style Chickpea Salad Recipes

Originating in the vibrant region of Punjab in India, Punjabi-style chickpea salad is a delectable and nutritious dish bursting with bold flavors, vibrant colors, and a perfect balance of textures. This protein-packed salad is a celebration of fresh and wholesome ingredients, drawing inspiration from the rich culinary traditions of the region. As you embark on this culinary journey, be prepared to tantalize your taste buds with this delightful and satisfying salad that captures the essence of Punjabi cuisine. Join us as we delve into the vibrant world of flavors and discover the best recipe to create an unforgettable Punjabi-style chickpea salad that will leave you craving for more.

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

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

Ingredients

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

EASY PUNJABI-STYLE CHICKPEA AND POTATOES

Easy Punjabi-Style Chickpea and Potatoes image

I came up with this when I was in the mood for spicy potatoes, and immediately thought of my favorite side dish at the Jackson Diner buffet. This is a great sidedish but I also like it as a main meal too, with some rice or naan. Green peas would work in this recipe too, either as a third main ingredient or to replace the chickpeas, but I love the richness of the chickpeas and couldn't get over not only how close it was to Indian restaurant quality, but also how simple and quick it was to make! By accident better yet! You'll find it hard to believe it's homemade and from canned food better yet. The taste is very hot and spicy, and what I love the most is the way the kick sneaks up on you after a minute! :) Important note-- I created this dish by accident so I just ballparked the spices before tweaking measurements. This yields about 4 cups (I'd have about a 2-cup serving with one more leftover for the next day), so if you're planning on a potluck, larger amount to cook for your family, OAWC/OAMC, etc. you might want to use the multiplier on here to figure out the correct proportions for the ingredients.

Provided by the80srule

Categories One Dish Meal

Time 15m

Yield 4 cups, 2 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) can diced new potatoes
1 (16 ounce) can chickpeas
1/4 cup canola oil
2 tablespoons garam masala (sometimes I like to up it to 2.5 tbsp)
1 tablespoon curry powder (as hot as you'd like, I like it hot)
1 1/2 teaspoons coriander
1 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Steps:

Rinse and drain the chickpeas and potatoes thoroughly.
In a saucepan, mix them together with the canola oil so all the pieces are thoroughly coated. I listed 1/4 cup to start with-- but add more if there's not enough to coat the food.
Add all the seasonings listed, then mix together until thoroughly blended.
Turn on high heat until oil starts bubbling.
Lower the heat to medium-low, cover, and let simmer for 10 minutes, stir it occasionally to make sure pieces don't get stuck to the bottom of the pot.
Remove from the heat element and let sit on a trivet for 5 minutes still covered.
Uncover and enjoy! It's like eating samosa filling! Great with naan, a good curry, or as a wonderful side dish/accompaniment to prantha, bhajia, rice and dal, curried vegetables, or mash it up a bit to use for samosa and masala dosa filling.

Tips:

To save time, use canned chickpeas instead of dried chickpeas. Be sure to rinse and drain them before using.
If you don't have tamarind paste, you can substitute lemon juice or vinegar.
For a spicier salad, add 1/2 teaspoon of cayenne pepper or red chili powder.
To make the salad more colorful, add some chopped red onion or bell pepper.
Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

This Punjabi-style chickpea salad is a delicious and healthy dish that is perfect for a summer meal. It is also a great way to use up leftover chickpeas. The salad is packed with protein, fiber, and vitamins, and it is also low in calories and fat. So next time you are looking for a healthy and flavorful salad, give this Punjabi-style chickpea salad a try. You won't be disappointed!