Chickpea salad( Chana Sundal): A Chickpea Love Story: My Go-To Vegan Delight
I love chickpeas—more so since I started focusing on eating vegan. What’s not to love? They’re high in protein, packed with nutrients, and incredibly versatile. From hearty stews to crispy snacks, there are endless delicious ways to enjoy them. So, when I first discovered Chana Sundal at a party, I was instantly hooked to this chickpea salad.
The simplicity of this chickpea salad dish, combined with its rich South Indian flavors, made me fall in love at first bite.
I adopted the recipe right away, added my little twists, and haven’t stopped eating it since! I love topping it with lots of fresh herbs like mint and coriander. My family loves it too, and more often than not, we even enjoy it for breakfast. It’s quick, healthy, and so satisfying—exactly the kind of meal I keep returning to.
Using Dry Chickpeas vs. Canned Chickpeas
For the best texture and flavor, you can use either dried chickpeas or canned chickpeas, depending on your time and preference.
Using Dried Chickpeas:
Soak 1 cup of dried chickpeas in plenty of water for at least 8 hours or overnight. Drain and rinse them before cooking. To cook, add the soaked chickpeas to a pot with fresh water, bring to a boil, and simmer for about 45–60 minutes until tender. Alternatively, a pressure cooker or Instant Pot can speed up the process (about 15–20 minutes under pressure). Cooking from scratch gives you better control over texture and salt content.
Using Canned Chickpeas:
For convenience, canned chickpeas are a great alternative. Simply drain and rinse them thoroughly under running water to remove excess sodium and any canning liquid. While they’re ready to use, they can be slightly softer than home-cooked chickpeas. If you prefer a firmer texture, drying them with a paper towel before cooking can help.
Both options work well in this recipe, so choose based on your time and preference!
Coconut – The Star Ingredient of This Chickpea Salad
Coconut is what truly elevates Chana Sundal from a simple chickpea stir-fry to a fragrant, flavorful South Indian delicacy. Its natural sweetness balances the heat from the chilies, while its subtle nuttiness adds depth to the dish. In South Indian cuisine, coconut is not just an ingredient—it’s a tradition, a staple, and a key component of countless recipes.
How to Use Coconut in Chickpea Salad
Coconut is added towards the end of cooking to preserve its freshness and delicate texture. Once mixed in, it gently coats the chickpeas, absorbing all the spices while adding a rich, slightly creamy mouthfeel. It’s important to use unsweetened coconut to keep the flavors authentic.
Types of Coconut You Can Use
1. Freshly Grated Coconut (Traditional Method)
Traditionally, fresh coconut is bought whole, cracked open, and grated at home using a handheld scraper. This method yields the best flavor and texture, but it does require time and effort. If you have access to fresh coconut, this is the gold standard for an authentic Chana Sundal experience.
2. Frozen Grated Coconut
For a convenient yet authentic alternative for this chickpea salad, frozen grated coconut (available at Indian grocery stores) is an excellent option. It retains the natural oils and moisture of fresh coconut, making it the next best thing. Just thaw it before use. This is what I use.
3. Desiccated (Dried) Coconut
If fresh or frozen coconut is unavailable, desiccated coconut is a pantry-friendly substitute. Choose the unsweetened variety and rehydrate it by soaking it in a little warm water for a few minutes before adding it to the dish. While it won’t have the same fresh taste, it still adds the necessary coconut essence.
Try my other vegan chickpea dishes
Black Chickpea Curry (Kala Chana Aloo)
Rice with Chickpeas ( Chana pulao)
Vegan Chana Sag( Spinach with Chickpeas)
Instant Pot Vegan Chana Dal Recipe
Vegan Chole Chana Masala Recipe
Chickpea salad(Chana Sundal)
Equipment
- One Set of measuring cups
- Set of Measuring Spoons
- Cutting Boards and Knives
- Wok or wide pan
Ingredients
- 1 tablespoon coconut oil or any cooking oil
- 1 teaspoon black or red mustard seeds
- 2 teaspoons split and skinless urad dal
- 1 teaspoon whole coriander seeds toasted and roughly crushed
- 10 to 15 curry leaves
- 2 dried red chilies broken in half (optional)
- 1-2 green chilies minced (skip for a milder taste)
- ¼ teaspoon hing asafoetida
- 2 14.5 oz can chickpeas or 3 cups cooked chickpeas
- 1 teaspoon salt or to taste
- ½ cup unsweetened grated coconut fresh or frozen
- 1 tablespoon lemon juice
For Garnish:
- Lemon wedges
- 1/2 cup Chopped coriander or mint
Instructions
- Heat coconut oil in a heavy-bottomed pot over medium heat.
- Once hot, add the mustard seeds and urad dal. Cook until the dal turns light golden brown.
- Add curry leaves, crushed coriander seeds, dried red chilies, green chilies, and hing. Stir for a few seconds until fragrant.( I will not use green chilies)
- Add the cooked chickpeas, grated coconut, and salt. Stir-fry for 2-3 minutes until the chickpeas are heated through.
- Pour in the lemon juice, fresh herbs , give everything a final stir, and transfer to a serving bowl.
- Garnish with chopped herbs and serve warm with lemon wedges on the side.
Video
Notes
Why Coconut is Essential in This Dish
Coconut is the heart of this chana sundal chickpea salad, bringing a signature South Indian touch that sets this dish apart. Its natural sweetness balances the heat of the chilies, while its subtle nuttiness enhances the depth of flavors. Beyond taste, coconut adds a delicate, fluffy texture that coats the chickpeas beautifully, making each bite more aromatic and satisfying. Traditionally, fresh coconut is grated and used, but frozen or desiccated coconut can also work, ensuring that this key ingredient is never missed.
Without coconut, the dish loses its authentic charm, making it an irreplaceable element in Chana Sundal.
How I Cook It
Making Chana Sundal is one of the easiest and most satisfying things to do in my kitchen. I start by heating coconut oil in a pan, letting the mustard seeds pop, and toasting the urad dal until it turns golden. Then come the aromatics—curry leaves, dried red chilies, green chilies, and a pinch of hing—all sizzling together to release their incredible fragrance. Once that magic happens, I toss in the chickpeas, crushed coriander seeds, and plenty of grated coconut, stirring everything together so the flavors meld beautifully.
A quick squeeze of lemon juice at the end brightens it all up, and just like that, it’s ready! Whether I’m eating it fresh off the stove or packing it up for later, every bite is a perfect balance of spice, crunch, and coconutty goodness.
Why You Should Try This Chana Sundal
If you love easy, healthy, and flavor-packed dishes, Chana Sundal is a must-try! It’s protein-rich, naturally vegan, and comes together in just minutes, making it perfect for a quick snack, breakfast, or side dish. The combination of nutty chickpeas, fragrant spices, and fresh coconut creates a unique texture and taste that’s both comforting and refreshing.
Plus, it’s incredibly versatile—you can adjust the spice levels, add veggies, or even toss in some nuts for extra crunch. Whether you’re exploring South Indian flavors for the first time or looking for a new way to enjoy chickpeas, this dish is simple, wholesome, and absolutely delicious!
5 Tips & Techniques for the Perfect Chana Sundal
1️. Use Fresh or Frozen Coconut for Best Flavor – Freshly grated coconut gives the best texture and taste, but if that’s not an option, frozen grated coconut (thawed) works beautifully. If using desiccated coconut, rehydrate it in warm water for a few minutes before adding it to the dish.
2. Tempering is Key – Don’t rush the tempering (tadka) process! Let the mustard seeds pop and the urad dal turn golden before adding the curry leaves and chilies. This step builds the foundation of flavor for the entire dish.
3️. Adjust Spice Levels to Your Preference – If you prefer a milder dish, skip or reduce the green chilies and dried red chilies. For extra heat, you can crush the dried chilies slightly before adding them.
4️. Use Home-Cooked Chickpeas for Better Texture – While canned chickpeas are convenient, cooking dried chickpeas from scratch gives you better control over texture and flavor. Soak overnight and cook until just tender, not mushy.
5️. Add Lemon Juice at the End – Always add the lemon juice after turning off the heat. This keeps the flavors bright and fresh, balancing the coconut’s richness and the spices’ warmth.
Try these tips, and your Chana Sundal will turn out perfect every time!
10 FAQs About Chana Sundal
1️. Can I use canned chickpeas for Chana Sundal?
Yes! Just drain and rinse them well to remove excess sodium. If you have time, pat them dry to prevent excess moisture in the dish.
2️. Can I make this dish without coconut?
Coconut is a key ingredient in traditional Chana Sundal, adding flavor and texture. However, if you need a substitute, try finely chopped nuts like cashews or almonds for some crunch.
3️. Is Chana Sundal spicy?
It has a mild spice level, but you can adjust it by adding or reducing green chilies and dried red chilies to suit your preference.
4️. Can I make this Chickpea salad ahead of time?
Yes! It keeps well in the refrigerator for up to two days. Reheat gently on the stovetop or in the microwave before serving.
5️. What can I serve Chana Sundal with?
It’s great on its own as a snack or light meal, but you can also serve it as a side dish with any meal.
6️. How do I store leftover chickpea salad?
Store it in an airtight container in the fridge. Since it contains coconut, it’s best consumed within 1–2 days for the freshest taste.
7️. Can I use desiccated coconut instead of fresh or frozen?
Yes, but make sure it’s unsweetened and rehydrate it by soaking in warm water for a few minutes before using.
8. Is this dish gluten-free?
Yes! This Chickpea Salad is naturally gluten-free, making it a great option for those with dietary restrictions.
9. Can I use other legumes instead of chickpeas?
Absolutely! You can try the same recipe with black-eyed peas, green gram (moong dal), or even kidney beans for a different take on Sundal.
