Soupy Chickpea Salad

A refreshing, wholesome, and symbolic bowl of wellness!
This vibrant Soupy Chickpea Salad is not just healthy but also carries a special message. The beautiful pink hue from beetroot in the curd base is a tribute to Breast Cancer Awareness Month (October) — reminding us to care for our health, nourish our bodies, and support the cause of early detection and awareness.

A perfect balance of taste and nutrition, this salad combines protein-packed chickpeas, creamy curd, and crunchy seeds, making it both delicious and meaningful.

Preparation time: 10 minutes
Assemble time: 5 minutes

Ingredients:

For the curd base:

½ cup thick curd (yogurt)

2 tbsp chopped beetroot

1 green chilli (adjust to taste)

½ inch ginger piece

Salt to taste

For the salad:

1 cup boiled chickpeas (kabuli chana)

¼ cup finely chopped cucumber

¼ cup finely chopped onion

2 tbsp chopped fresh coriander

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

Method

Prepare the curd base:
In a blender, add curd, chopped beetroot, green chilli, ginger, and salt.
Blend until smooth and creamy. The lovely pink curd base represents both health and hope.

Assemble the salad:
In a mixing bowl, add boiled chickpeas, cucumber, onion, and coriander.

Add the curd dressing:
Pour the pink curd mixture over the salad and mix gently until evenly coated.

Garnish:
Sprinkle pumpkin seeds and sunflower seeds for extra crunch and nutrition.

Serve:
Serve immediately or chill for 15–20 minutes before serving.

Enjoy this Soupy Chickpea Salad chilled as a wholesome meal or side dish. Its vibrant pink tone makes it a perfect feature for October’s Breast Cancer Awareness gatherings, potlucks, or wellness events.

High in protein and fiber from chickpeas.

Probiotic-rich from curd.

Antioxidant boost from beetroot that gives it the pink color.

Seeds add omega-3, zinc, and healthy fats.

A reminder that nourishing your body is also an act of self-care. 💗