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Close up look of Chickpea salad served in a black bowl, with some chickpeas seen scattered with some tulips seen in the background

Oil-Free Chickpea Salad

Oil-Free Chickpea Salad is a healthy and protein-rich, Vegan and gluten-free salad made using chickpea or garbanzo beans or Kabuli chana.
5 from 4 votes
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Course: Salad
Cuisine: Indian
Keyword: Chickpeas, Gluten Free, Oil-Free, Salad, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Soaking Time: 8 hours
Servings: 2 People
Author: Renu Agrawal-Dongre


  • 1 Cup of Boiled Chickpeas -Kabuli Chana
  • 1-2 teaspoon of Lemon Juice -as per taste
  • 1 tablespoon of Sonth using Jaggery -Tamarind Jaggery Chutney - Optional and one can Replace with 1 teaspoon of Honey/Maple Syrup/Jaggery Powder / Sugar
  • 1 tablespoon of Green Coriander chutney - Optional and skip if you do not have one.
  • 1 Green chilly finely chopped - optional - -Replace with red paprika powder
  • Coriander finely chopped - as required
  • ¼ cup Onion finely chopped
  • ½ Cup Tomato finely chopped
  • Salt to taste
  • 1/4 teaspoon Chaat Masala or to taste


Cooking of Chickpeas

  • Clean and rinse the chickpeas.
  • Soak the chickpeas for 6-8 hours or overnight.
  • Drain the water and pressure cook it for 3-4 whistles or as per your cooker settings.
  • If using Instant pot, pressure cook on high pressure for 20 minutes.
  • Let the pressure release naturally.
  • Once the pressure is released in the pressure cooker, and the Pin dropped in an Instant pot, open and let it cool.
  • Do not let the chickpeas in the pressure cooker for a long time, else it gets soggy or mushy.

Assembling Oil-Free Chickpea Salad

  • In a large bowl, add all the ingredients. I.e. Boiled Chickpeas (Drain the water), Sonth, green chilly chutney, onion, tomato, coriander, lemon juice, chaat masala and salt.
    The Ingredients for the salad or Kabuli Chana Chaat
  • Mix everything.
    All the Mixed Ingredients
  • Garnish with chopped coriander and serve.


  • There is no fixed ratio or proportion of ingredients here. One can adjust as required.
  • Canned chickpeas can be used too.
  • Soaking Chickpeas swells it. It almost increases to 3 times. So if you need 3 cups of Soaked chickpeas, you would need to soak 1 cup of chickpea. Once the chickpeas are cooked, do not let them sit for long in the pressure cooker.
  • Once the pressure has released, open the lid and let it cool. Keeping it for long makes it mushy or soggy.
  • If you do not have the time of 6-8 hours for soaking, soak it in hot water for 2 hours. It should work.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu