This creamy crunch chickpea salad is fresh, creamy, crunchy and filling, and it’s packed with flavour and protein. Black chickpeas, sweetcorn and crisp veg are tossed in a tangy Greek yogurt dressing with lemon, roasted cumin and chaat masala, then finished with chilli flakes and crunchy walnuts.
It’s perfect for lunch, a light dinner or meal prep.
Creamy Crunch Chickpea Salad
Black chickpeas, sweetcorn and crunchy veg in a creamy Greek yogurt dressing with lemon, roasted cumin and chaat masala.
Ingredients
- For the salad
- 1 can (400g) black chickpeas, drained and rinsed
- 1 can (340g) sweetcorn, drained
- 1 red pepper, diced
- 1 small red onion, finely diced
- ½ cup cucumber, diced For the dressing
- ½ cup Greek yogurt
- 2 tbsp mayonnaise
- Juice of ½ lemon
- ½ tsp honey
- 1 tsp roasted cumin seeds
- ½ tsp roasted sesame seed powder
- ½ tsp chaat masala
- ½ tsp freshly ground black pepper
- Salt, to taste To serve
- Olive oil, for drizzling
- ½ tsp red chilli flakes
- Fresh coriander leaves, chopped
- A handful of walnuts, roughly chopped
Method
- Prepare the Salad: Put the chickpeas, sweetcorn, red pepper, red onion and cucumber in a large bowl.
- Make the Dressing: In a small bowl, whisk the Greek yogurt and mayonnaise until smooth. Add the lemon juice, honey, roasted cumin seeds, roasted sesame seed powder, chaat masala, black pepper and salt, then whisk until combined.
- Dress the Salad: Pour the dressing over the salad and toss gently so everything is coated.
- Garnish: Drizzle with olive oil, then sprinkle over the chilli flakes, fresh coriander and crunchy chopped walnuts. Serve and enjoy!
Storage
Keep in an airtight container in the fridge for up to 2 days. For the best crunch, add the dressing just before serving.
Allergy information: Contains milk (Greek yogurt), egg (mayonnaise) and sesame (roasted sesame seed powder). Some mayonnaise also contains mustard. The walnut topping contains tree nuts, so leave it out for a nut-free version. Always check the labels of the products you use.
Leave a Reply