Chickpeas and Young Ginger Salad | Kabli Chana Adrak Kachumber

A seasonal salad to make when young ginger is available.

Ginger Kachamber

Oh new ginger! So soft and sweet, without the strong ginger bite of its older sister. In this salad use only young ginger, without any fibres – it is gentle enough for this dish whereas the older ginger, brown in colour and more fibrous, will overwhelm the dish and be tough to eat. This is a recipe from Yamuna Devi’s Lord Krishna’s Kitchen.

You might also like to try a Simple Chickpea SaladApple and Grape Kachumber, Daikon and Carrot Kachumber, Creamy Pearl Hummus Salad, or Chickpea, Almond and Sesame Spread.

Try other recipes with Chaat Masala: Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach. Also Watermelon Salad, Borlotti Bean Chaat, and Spicy Vegetable Sticks.

You can also browse our complete chickpea collection. Explore the Salad recipes and find inspiration in our Early Spring recipes.

Chickpea and Ginger Salad

Notes on Ingredients

You can read all about chickpeas (garbanzo beans) in this earlier post.

Chat Masala is a wonderfully bitey mix of spices. You can buy it at your Indian grocer, or make it yourself.

And just to stress the point again, use only young ginger, without any fibres – the older ginger, brown in colour and more fibrous, will be unpleasant.


Kabli Chana Adrak Kachamber | Chickpeas with Young Ginger Root Salad

Source : Adapted from Lord Krishna’s Cuisine
Cuisine: Indian influenced
Prep time: 10 mins + 8 hours soaking time<
Cooking time: 0 mins
Serves: 1 – 4 people, depending how you use it

50g whole chickpeas (channa), soaked in 1.5 cups water for 8 hours or overnight
4cm piece fresh young ginger root
1.5 Tblspn lime or lemon juice
0.5 tspn chat masala or sea salt if chat masala not available
0.25 tspn freshly ground black pepper

Drain the chickpeas and rinse under running water.

Peel and slice the ginger into paper-thin rounds, then into paper thin julienne. You can use a mandoline for this if you have one.

Combine all ingredients in a small bowl and toss well. Serve directly onto dinner plates in small mounds.

recipe notes
Use canned chickpeas for a really quick and simple salad.

It is possible to use chickpeas soaked overnight (but not cooked). However, I prefer to cook the chickpeas a little before using in the salad. Or sprout chickpeas and use them as the sprouts begin to appear.

Use soaked mung dal instead of chickpeas.

This dish can form a salad or fresh chutney to eat with lunch or dinner. Place in the middle of a wonderful Middle Eastern flat bread wrap with some chopped green onion and green coriander/cilantro leaves.





6 thoughts on “Chickpeas and Young Ginger Salad | Kabli Chana Adrak Kachumber”

  1. Looks so lovely! I wish fresh ginger grew around here so I could make this salad… I’ll just have to eat vitually through your site. 🙂

    Oh I am so sad that you can’t get fresh ginger. Not sure what I would do without it. Glad you can eat virtually here, though. Pull up a chair any time.

  2. I’ve always loved the idea of creating with young ginger. This salad looks like the perfect opportunity to do so! Thanks!

    Hi lia, great WHB roundup at your site. Hope you get to try this salad.

  3. Very interesting post. This sounds like it would taste wonderful. I’m not sure I have ever had young ginger like you’re describing. All the ginger here is pretty fibrous. The other thing I didn’t know is that you can eat chickpeas when they’ve been soaked but not cooked. Thanks for helping me learn about both these things.

    Oh it does taste wonderful, Kalyn. I am surprised that young ginger is not available there.

    If you are not a fan of raw chickpeas, just cook them a little, until they lose that raw taste. Canned chickpeas are perfect.

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