Chickpeas Half Cup

Name: Chickpeas Half Cup
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: indian
Ingredients: 60 g chickpeas (dried, soaked overnight); 2 cup water (for pressure cooking chickpeas); 0.25 cup onion (finely chopped); 0.25 cup tomato (finely chopped); 1 tbsp coriander leaves (chopped, for garnish); 1 tsp lemon juice; 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

4.3/5(28)

TASTE SCORE

8/10

A simple, wholesome snack of tender boiled chickpeas tossed with fresh onions, juicy tomatoes, and a squeeze of lemon. This light and tangy half-cup portion is perfect for a quick, protein-packed bite any time of day.

PREP

COOK

SERVES

1 CUP

244 cal

SERVINGS

INGREDIENTS

For 1 serving

60 gchickpeas · dried, soaked overnight2 cupwater · for pressure cooking chickpeas¼ cuponion · finely chopped¼ cuptomato · finely chopped1 tbspcoriander leaves · chopped, for garnish1 tsplemon juice1 pinchsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

244

CALORIES · 1 CUP

Protein12g · 20%

Carbs42g · 69%

Fat4g · 15%

Fiber12g

Sugar9g

Saturated fat0g

Cholesterol0mg

Sodium170mg

Potassium704mg

Phosphorus243mg

How we calculate →

METHOD · 5 STEPS

prep
Soak the chickpeas overnight.
Wash the dried chickpeas and soak them in plenty of water for at least 8 hours or overnight. Drain the soaking water before cooking.
pressure cook · ~20 min
Pressure cook the chickpeas.
Add the soaked and drained chickpeas to a pressure cooker with 2 cups of fresh water. Cook on medium heat for 4-5 whistles, then let the pressure release naturally. The chickpeas should be soft and easily mashable.
TIPDo not add salt to the pressure cooker—it can toughen the chickpeas. Season only after cooking.
prep · ~5 min
Drain and cool the chickpeas.
Once the pressure releases, open the cooker and drain any excess cooking water. Transfer the boiled chickpeas to a mixing bowl and let them cool slightly.
mix · ~2 min
Assemble the half cup snack.
1.Add the finely chopped onion and tomato to the bowl with the chickpeas.
2.Season with a pinch of salt and freshly ground black pepper.
3.Squeeze the lemon juice over the mixture.
4.Toss everything gently until well combined.
garnish
Garnish and serve immediately.
Sprinkle the chopped coriander leaves on top. Transfer to a cup or small bowl and enjoy fresh.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak chickpeas for at least 8 hours to ensure even cooking and a tender texture.
2
Don't add salt while pressure cooking chickpeas; salt toughens the skins.
3
Let pressure release naturally for creamier, fully cooked chickpeas.
4
Drain excess cooking water well to keep the snack from becoming watery.
5
Chop onions and tomatoes finely so they coat every chickpea evenly.
6
Toss the salad just before serving to keep vegetables crisp and fresh.
7
For a warmer version, toss the chickpeas with a pinch of chaat masala.

RECIPE VARIATIONS

Adapt it for your goals.

spicy chaat style

Spicy chaat-style

Add a pinch of red chili powder, cumin powder, and a drizzle of tamarind chutney. This turns the simple snack into a tangy, spicy chaat that's popular on Indian streets.

high protein bowl

High-protein bowl

Toss in a handful of cubed paneer or boiled egg pieces for extra protein. Ideal for post-workout refueling or a more filling meal.

jain friendly

Jain-friendly

Omit the onion and replace it with grated raw mango or pomegranate arils. Jain diets avoid underground vegetables, and the mango adds a similar tang and crunch.

herb forward