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Healthy Slow Cooking

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The Best Indian Chickpea Yogurt Salad

Salads· Summer· The Great Vegan Bean Book

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The first time I saw an Indian Chickpea Yogurt Salad I knew I would have to veganize it. There are cooling bites of cucumber mixed with hearty potatoes and chickpeas all held together with vegan yogurt and aromatic Indian spices. It’s wonderful to open up the fridge on a hot day and scoop some of this on your plate. It tastes great and cools you down too!

Indian Chickpea Yogurt Salad

This recipe uses  kala namak or Indian black salt. Calling it black salt is always confusing to me because the outside is black but what you buy is pink and powdery.

You can get it cheapest in an Indian market though you can easily order kala namak online too. What’s so special about it is that it really makes things taste like eggs. It has a higher sulfur content than regular salt and is amazing in scrambled tofu too.  If you hated the taste of eggs you can leave it out.

Indian Chickpea Salad Fromt he Great Vegan Bean Book
Table of Contents show

Indian Chickpea Yogurt Salad

Yield: 4 servings

Gluten-free, oil-free, soy-free option*

Ingredients

  • 3 cups cooked chickpeas or 2 cans, 15 ounces, or 425 g each, rinsed and drained
  • 1 large potato, cooked and diced (peeled if not organic)
  • 1 large cucumber, diced (peeled if waxed)
  • 1/2 small onion, minced (optional)

For the dressing:

  • 1 cup unsweetened soy yogurt, *use So Delicious plain coconut yogurt to make soy-free
  • Juice of 1/2 lime
  • 1 1/2 to 2 1/2 teaspoons kala namak
  • use less if you are on a low sodium diet, but kala namak is less salty than most salts - also do not use this much if subbing regular salt!
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder or 1 clove garlic, minced
  • 1/2 to 1 1/2 teaspoons cayenne or other spicy chili powder
  • 1/2 teaspoon coriander
  • Chopped cilantro, for serving

Instructions

  1. In a large bowl, combine the beans, potato, cucumber, and onion.
  2. To make the dressing, combine all the ingredients in a small bowl.
  3. Taste and adjust the seasonings as needed.
  4. Add the dressing to the veggies and mix until thoroughly combined.
  5. Serve topped with cilantro.

Notes

Substitute just about any cooked beans that you have in the fridge, though kidneys and chickpeas tend to keep their shape the best. Add shredded or chopped carrots, summer squash, or even a few spicy radish slices to make it a dish all your own.
Nutrition Information

Amount Per Serving Calories 1328Saturated Fat 2gSodium 3331mgCarbohydrates 241gFiber 51gSugar 44gProtein 61g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kathy Hester

Reader Interactions

Comments

  2. Josh says

    My favorite bean dish is Brazilian Feijoada. The combination of black beans, tomatoes, yams, and peppers is wonderful.

  3. Rachel Lazan says

    I love a vegan sweet potato black bean chili. It is delicious and very easy and quick to make.

  6. K1Frog2 says

    My favorite bean dish is a mix of black-eyed peas and rice with smoked paprika and salsa. It’s a lot like hoppin john, but simpler to make.

  8. Michelle ferris says

    Anything with beans is delicious but my favorite right now is a mexican black bean salad with lots of cilantro. So refreshing for summer! I already follow you on Facebook and Pinterest. Thanks for the chance to try your cookbook!

  9. Sara says

    My favorite type of bean is the pink bean. Homemade refried beans aren’t the same without them!

  10. Terri Cole says

    I love ALL the beans, it’s hard to pick a favorite! (This salad looks delicious, BTW) I make a white bean, gnocchi & chard skillet dinner that is one of my very favorite dishes.

  12. Terri Cole says

    I like you on Facebook.

    Thanks for the chance to win your book. It looks wonderful & I’m adding it to my wish list!

  13. charj says

    My favorite dish is pigeon peas and rice. My grandmother used to fix it when we went to visit.

  14. Donna McFarland says

    Spring greetings and Thank you, for the opportunity to win the book, as well as the fresh sounding new salad recipe! My all time fav. bean dish is chana masala, ~no doubt, but I LOVE so MANY! Over rice, ditalini pasta, or a baked potato, it’s perfect every time!

  16. Alison says

    I LOVE black beans and cannellini beans. I tend to saute either of them in broth with greens and garlic..lots of garlic and throw the results over rice. A quick and easy meal! Thanks for offering to give away your book, it sounds wonderful!

  17. Sarah Barber says

    I look forward to winning your book so that I can try the Jamaican Purple Hull Peas and Rice recipe made with gunga peas.

  19. Sarah Barber says

    I follow you on Google+, I hope that counts to get another entry for the book-giveaway.

  24. Gwendolyn Jeun says

    Hi Kathy,

    My recent fav is the Caribbean Mango Black Bean from your book “The Vegan Slow Cooker”. I liked it when it was warm or cooled, as a dip with rice chips or crackers. Yummy!

    I’ve tried over half the recipes from this cookbook and love how you’ve kept it so simple. I’m not vegan but like the option to have meatless meals. And baking with the slow cooker…who knew? 🙂

    I do like to add some of my own twists to the seasoning – cilantro is great with the Mango Black Bean dish.

    Have been checking out the other recipes on this website. Great photos!

    Thanks for sharing your food ideas!
    All for now,
    Gwen

  26. Carol Journey says

    Whoops! Forgot to add my favorite bean! I am a fan of anything with black beans! Especially black bean burgers! Yumm!

  27. Amy says

    I love lentils! They are a great source of protein and fiber and and are much better for the planet than animal protein. Plus, they cook quickly and you don’t have to soak them ^^

  30. BETSEY WRIGHT says

    I couldn’t resist taking some of the purple hull peas from my freezer to try the Jamaican recipe on page 166. FANTASTIC! The rest of my freezer stash is not going to last long….

  31. Tina says

    I love chickpeas, best in vegetable couscous with an extra hand ful of chickpeas added. Unfortunately there isn’t a large variety of beans here in Germany…

  33. EMC says

    This looks SOOOO good. I’ve just recently gotten really into Indian food and tried a chaat at the nearby restaurant that looks somewhat similar. I may have to try drizzling a little tamarind (or my new favorite: Miel de Cacao) over the top for a bit of sweet/tart tangyness.

    Plus, chickpeas are by far my favorite bean. 🙂

    Thanks for doing this giveaway; here’s hoping for some new recipes to play around with!

  34. Alina Celis Escalona says

    I really enjoy your recipes! So easy and tasty….I get them from Facebook page. 🙂 Thanks

  35. Alina Celis Escalona says

    I really enjoy your recipes! So easy and tasty….I get them from your Facebook page. 🙂 Thanks

    • Kathy Hester says

      Sorry – I announced it on twitter and fb but forgot to add it here. Terry Cole won the copy of The Great Vegan Bean Book!

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