South Indian Chickpea Salad

South Indian Chickpea Salad

“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.”


  • 1 (16 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 mango – peeled and diced
  • 1 cup chopped hearts of romaine (optional)
  • 1/2 cup diced cucumber
  • 1/2 cup diced carrot
  • 1/4 cup diced celery (optional)
  • 2 tablespoons fresh lemon juice
  • salt to taste
  • 1 cup chopped pineapple


  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.

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