Diet PocketVegetarian · One serving
Chana Salad with Curd: A Budget Chickpea Lunch
Make a cooked chickpea salad with cucumber, tomato and curd. Includes dry chana portions, soaking time, estimated cost and a complete lunch method.
By Diet Pocket · Recipe guide · General food guidance, not medical advice
- Estimated serving cost
- ₹44
- Estimated protein
- 21 g
- Total time
- 20 minutes + soaking and chickpea cooking
Illustrative home-cooked cost per serving in India, not live market prices. Includes every listed ingredient used; excludes fuel, equipment and delivery. Buying whole packs costs more. Protein is an ingredient-based estimate, not lab-tested; brands, edible yields and substitutions change it.
A chickpea salad is quick to assemble only when the chana has already been cooked. This recipe makes that preparation explicit instead of calling a dry-chickpea meal a ten-minute recipe. The cucumber and tomato add freshness, while curd is served separately. The measured portion is 70 g dry chickpeas before soaking; cooked yield varies.
Ingredients for one person
Dry and raw edible weights are labelled. All oil, spices and sides are listed.
- Chickpeas / kabuli chana, dry₹1070 g
- Plain curd₹18150 g
- Cucumber₹5100 g
- Tomato₹580 g
- Onion₹230 g
- Lemon juice₹210 ml
- Ground cumin₹11 g
- Salt₹1up to 1 g, to taste
- Water₹0for soaking and cooking
How to cook
Equipment: Pressure cooker or saucepan, bowl, knife
- 1
Soak 70 g dry chickpeas in plenty of water for 8–12 hours, refrigerated in hot weather. Drain and rinse.
- 2
Cover with fresh water and cook until easily crushed with a fork. A saucepan may take 60–90 minutes; for a pressure cooker follow the manufacturer’s chickpea instructions and release pressure safely.
- 3
Drain the cooked chickpeas. Let them cool briefly while washing and chopping cucumber, tomato and onion.
- 4
Mix chickpeas and vegetables with lemon juice, ground cumin and the measured salt.
- 5
Serve with 150 g plain curd. If preparing ahead, refrigerate the chickpeas and chopped vegetables separately and mix before eating.
Make the budget work
Batch-cooking chickpeas saves repeated preparation. Refrigerate only the portion you will use soon and freeze additional portions safely.
A practical variation
Use cooked black chana instead of kabuli chana, allowing extra cooking time. Packaged cooked chickpeas cost differently and must be weighed drained.
Can I use raw soaked chickpeas in salad?
Not for this recipe. Soaking is preparation, not cooking; cook the chickpeas until tender before making the salad.
Food safety and allergens
Wash raw vegetables under running water. Keep curd and cooked chickpeas chilled until needed.
Allergens: Milk in curd; chickpeas may be unsuitable for people with a legume allergy.
Refrigerate perishable cooked food within 2 hours, or 1 hour when above 32°C. Reheat leftovers to 74°C. Follow package instructions and do not use food that has been stored unsafely.
Protein estimates use typical ingredient values; compare with your package labels. See USDA FoodData Central for food-composition reference data. No outcomes or individual nutrition needs are guaranteed.
