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Apple chickpea kachumber salad served in a dark bowl

Apple Chickpea Kachumber Salad

Apple chickpea kachumber salad is a refreshing, no-cook chopped salad made with chickpeas, green apple, cucumber, tomato & tangy chaat spices.
5 from 2 votes

Recipe Info

Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings 4
Category Salads
Cuisine Indian

Nutrition

Calories: 145kcal | Carbohydrates: 27g | Protein: 6g | Fat: 2g | Fiber: 7g

Ingredients For Apple Chickpea Kachumber Salad
 

  • 1.5 Cups White Chickpeas (Safed Chane) boiled
  • 1/2 Cup Onion finely chopped
  • 1/2 Cup Tomato chopped
  • 1/2 Cup Cucumber (Kheera) chopped
  • 1 Green Apple diced
  • 1 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder)
  • 1 Teaspoon Chaat Masala
  • 1/2 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
  • 1/2 Teaspoon Rock Salt (Kala Namak)
  • 1-2 Tablespoons Lemon Juice

Step By Step Instructions for Apple Chickpea Kachumber Salad
 

  1. Add the boiled chickpeas to a large mixing bowl. You can use canned chickpeas, or boil dried ones yourself - see the notes below for how.
    1.5 Cups White Chickpeas (Safed Chane)
    Boiled white chickpeas in a white ceramic bowl
  2. Add the finely chopped onion, tomato and cucumber to the bowl.
    1/2 Cup Onion, 1/2 Cup Tomato, 1/2 Cup Cucumber (Kheera)
    Chopped tomato, cucumber and red onion added over the chickpeas
  3. Add the diced green apple. Keep the pieces roughly the same size as the chickpeas so every spoonful gets a bit of everything.
    1 Green Apple
    Diced green apple added to the chopped cucumber, tomato and onion
  4. Add the roasted cumin powder, chaat masala, red chilli powder, black pepper powder, kala namak and lemon juice.
    1 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder), 1 Teaspoon Chaat Masala, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Rock Salt (Kala Namak), 1-2 Tablespoons Lemon Juice
    Roasted cumin powder, chaat masala, red chilli powder, black pepper and kala namak heaped over the chopped vegetables
  5. Mix everything together until the chickpeas and vegetables are evenly coated with the spices.
    Chickpeas, apple and vegetables tossed together and evenly coated in the spices
  6. Let the salad rest for 15 to 30 minutes before serving. This is worth not skipping - the apple and vegetables lightly pickle in the lemon juice, and the chickpeas soak up the spices instead of just carrying them on the outside.
    Apple chickpea kachumber salad served in a dark bowl