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South Indian Chickpea Salad

South Indian Chickpea Salad

  • Prep

    30 m
  • Ready In

    1 h
Tarama

Tarama

The State of Tamil Nadu in South India is the origin for Madras Curry, versatile salads, and stir-fry. Of course, locally they are known by different names. A twist on a traditional salad, my chickpea salad can be made as an appetizer or a healthy snack with tea.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Toss together the garbanzo beans, mango, romaine lettuce, cucumber, carrot, celery, lemon juice, and salt in a large bowl. Let the mixture set for 30 minutes. Top the salad with the pineapple to serve.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kirthana
13

Kirthana

11/11/2008

1) Romaine hearts should not even be optional- they don't belong in this dish. 2) I think the writer of the recipe forgot to mention that you should use an UNRIPE mango that's green and tangy. The sweet mushiness of a mango distracts the palate. 3) I agree with another reviewer and spiced it up with some cayenne, cilantro, and a few little green chillies. 4) make sure you rinse canned chickpeas well, otherwise they retain a starchy liquid which tastes funny

IndyCook
8

IndyCook

6/25/2008

I loved the combination of ingredients, but found the lack of seasoning to be a bit disappointing. I added a little cayenne and fresh cilantro, which definitely helped. Overall, refreshing and tasty.

SOLINARI
6

SOLINARI

8/7/2008

Very tasty, but must be eaten at once. Not good as leftovers!

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