Crunchy vegetables tossed in a tangy Indian-spice vinaigrette make this chaat masala salad a bright summer favorite. The signature spice blend, chaat masala, adds a punch of sour and savory notes while tofu and fresh vegetables turn this into a light yet satisfying meal.
Table of Contents
- Why You’ll Love Chaat Masala Salad
- More Vegan Summer Salads
- Chaat Masala Salad (Chopped Salad with Indian-spice vinaigrette) Recipe
- Ingredients and Substitutions
- Tips
- How to Make Chaat Masala Salad
- Frequently Asked Questions
Chaat masala is a popular Indian spice mix that often includes kala namak (Indian sulfur salt), cumin, and cayenne among other spices. It contributes a bright, slightly tangy and savory character that pairs wonderfully with fresh produce.
This version is inspired by kachumber salad: diced onion, tomato, cucumber, and radish form the base. I add cubed tofu for protein, plenty of cilantro for freshness, and chopped romaine for extra crunch and substance. A simple dressing of lime juice, freshly ground black pepper, and chaat masala ties everything together.
Though kala namak can have a faint eggy aroma, its savory, tangy quality works well in this chopped salad. The overall flavor profile is zesty and slightly spicy—perfect for a quick, refreshing meal.
Why You’ll Love Chaat Masala Salad
- Plenty of fresh, crunchy vegetables
- Tangy, mildly spicy dressing with Indian flavors
- Ready in under 30 minutes
- Naturally gluten-free, oil-free, and nut-free
More Vegan Summer Salads
- Summer Pasta Salad
- Chickpea Dill Salad
- Lentil Quinoa Salad
- Cucumber Tomato Onion Salad
- Mango Chickpea Zucchini Koshimbir Salad
Chaat Masala Salad (Chopped Salad with Indian-spice vinaigrette)
Ingredients
For the veggies:
- 7 ounces firm or extra-firm tofu, pressed at least 15 minutes and cubed
- 1/2 cup chopped red onion
- 1 or 2 tomatoes, chopped
- 1/2 green chili, such as serrano or jalapeño, finely minced
- 1 cup chopped bell pepper
- 1 cup chopped cucumber
- 1 cup chopped or thinly sliced radishes
- 1/2 cup packed cilantro
- 2 cups packed chopped romaine lettuce
For the dressing:
- 2 to 3 tablespoons lime juice
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne (optional)
- 1/2 to 1 teaspoon Indian chaat masala blend
- 2 teaspoons maple syrup
Instructions
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Chop all the vegetables and the pressed tofu into bite-sized pieces and place them in a large bowl.
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In a small bowl, whisk together the lime juice, black pepper, salt, ground cumin, optional cayenne, chaat masala, and maple syrup until well combined.
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Pour the dressing over the salad, toss thoroughly to coat, and serve immediately.
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Optional: sprinkle seeds such as sesame or hemp for extra crunch and protein, or serve with tortilla chips for a crunchy accompaniment.
Video
Notes
Storage: This salad is best when fresh. The salt in the dressing will draw moisture from the vegetables over time, so store the dressing separately and combine just before serving for up to 2 days.
This recipe is naturally gluten-free, oil-free, and nut-free.
Soy-free option: Replace tofu with 1 1/4 cups cooked chickpeas, another cooked bean, or chickpea tofu.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Ingredients and Substitutions
- Tofu – Pressed and cubed for best texture.
- Veggies – Red onion, tomato, green chili, bell pepper, cucumber, radishes, and romaine provide flavor and crunch.
- Cilantro – Adds bright, herbal freshness.
- Dressing – Lime juice, black pepper, salt, chaat masala, cumin, and maple syrup create a simple Indian-spiced vinaigrette. Add cayenne if you prefer more heat.
Tips
- Press the tofu well since it’s not cooked—this improves texture.
- Serve immediately after tossing; the salad will lose crispness as it sits in the dressing.
- Add seeds (sesame, hemp) or nuts for extra crunch and protein, or serve with tortilla chips as a crunchy side.
How to Make Chaat Masala Salad
Chop the vegetables and pressed tofu into bite-sized pieces and place them in a large bowl.
In a small bowl, whisk all dressing ingredients until smooth and well combined.
Pour the dressing over the salad, toss to coat evenly, and serve right away.
Frequently Asked Questions
Chaat masala is an Indian spice blend commonly available at Indian groceries and specialty food shops.
If you don’t have chaat masala, use 1/2 teaspoon kala namak (Indian sulfur salt) plus 1/2 teaspoon ground cumin as a substitute.
This recipe is naturally gluten-free, oil-free, and nut-free. To make it soy-free, substitute 1 1/4 cups cooked chickpeas for the tofu.