How do I know when taro is perfectly steamed?

Pierce a cube with a fork; it should slide in easily but the cube should still hold its shape without crumbling.

Can I prep this salad a day ahead?

Yes — assemble everything but add the lemon juice and chaat masala just before serving to keep the salad fresh and crisp.

What can I use instead of chaat masala?

Mix equal parts cumin powder, amchur (dry mango powder), black salt, and a pinch of cayenne for a quick substitute.

My taro turned slimy — what went wrong?

Taro can become slimy if over-steamed or if it was stored too long. Steam just until tender and handle gently to avoid this.

Is this salad served cold or at room temperature?

Serve chilled for the best texture and flavor — the cool contrast with the spices is part of the dish's appeal.

Home / Recipes / indian / Cool Taro & Chickpea Salad

indianEasyveganvegetariangluten freedairy free

Cool Taro & Chickpea Salad

RATING

0.0/5

TASTE SCORE

8/10

A refreshing, earthy salad that pairs tender steamed taro root with protein-packed chickpeas. Brightened with fresh lemon, cumin, and crunchy red onion, this chilled salad comes together quickly and tastes even better after resting. Perfect as a light lunch or vibrant side dish.

PREP

15m

COOK

15m

SERVES

1 CUP

231 cal

SERVINGS

METHOD · 8 STEPS

prep
Soak the chickpeas overnight.
Rinse the dried chickpeas and soak them in enough water to cover by 2 inches for 8 hours or overnight. Drain before cooking.
pressure cook · ~15 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 to 5 whistles or until tender but not mushy. Drain any excess water and let them cool completely.
TIPThe chickpeas should hold their shape and have a slight bite, not turn to mush.
steam · ~12 min
Steam the taro root cubes.
Place the peeled and cubed taro root in a steamer basket. Steam for 10 to 12 minutes until fork-tender. Spread on a plate to cool to room temperature, then refrigerate for at least 15 minutes.
TIPDon't over-steam; the taro should be tender but firm enough to hold its shape in the salad.
prep
Chop the fresh vegetables.
Finely chop the red onion, deseeded tomato, green chili, and coriander leaves. Keep them chilled until assembly.
assemble
Assemble the salad.
In a large mixing bowl, combine the cooled taro cubes, cooked chickpeas, chopped onion, tomato, green chili, and coriander leaves. Toss gently to mix without breaking the taro.
mix
Season and dress the salad.
Sprinkle roasted cumin powder, chaat masala, salt, and black pepper over the salad. Pour the fresh lemon juice on top. Gently toss everything together until the seasonings coat the ingredients evenly.
rest · ~20 min
Chill before serving.
Cover the bowl and refrigerate for 15 to 20 minutes to let the flavors meld. The salad tastes best when served cool.
TIPThis rest time is key — it allows the lemon and spices to soak into the warm notes of the taro and chickpeas.
serve
Serve the cool taro and chickpea salad.
Give the salad a gentle toss once more, adjust seasoning if needed, and serve chilled in individual bowls or cups.

PRO TIPS

What to keep in mind.

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

1
Steam taro just until fork-tender; over-steaming makes it crumble in the salad.
2
Cook chickpeas until tender but with a slight bite — mushy chickpeas ruin the texture.
3
Chill both taro and chickpeas completely before assembling to keep the salad cool and crisp.
4
Remove tomato seeds before chopping to avoid making the salad watery.
5
Let the dressed salad rest in the fridge for 15–20 minutes so the flavors meld beautifully.
6
Add green chili gradually and taste as you go — spice levels vary by chili.
7
Store leftovers in an airtight container in the fridge for up to 2 days; stir before serving.