Colorful, fresh, and full of flavor — this Tandoori Corn Watermelon Salad has everything I love about summer, all in one bowl! It’s light, it’s vibrant, and every bite is layered with texture and flavor that keeps you going back for more.

WATCH HOW TO MAKE TANDOORI CORN WATERMELON SALAD:

This Tandoori Corn Watermelon Salad brings together some of my favorite ingredients in a way that feels both refreshing and bold. Grilled corn adds that smoky depth, crispy chickpeas bring the crunch, and the sweet, juicy watermelon balances everything beautifully. Add in pickled onions for a little tang, roasted masala peanuts for spice and texture, and a bunch of fresh herbs like mint and basil — and suddenly, you’ve got a salad that’s anything but ordinary.

What pulls it all together is the dressing — a simple mix of lemon juice, olive oil, honey, roasted cumin, and minced red chilies. It’s zingy, a little sweet, a little spicy, and exactly what ties the whole bowl together. It brings that unmistakable desi flair without overpowering the freshness of the produce.

If you like this, please try my other recipes:

• Mediterranean Chickpea Salad
• Roasted Vegetable Pasta Salad
• Asian Cucumber Salad
• Spicy Citrus Peanut Salad

5 from 1 vote

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Tandoori Corn Watermelon Salad

Prep Time

15 mins

Cook Time

5 mins

 

Tandoori Corn Watermelon Salad - colorful, fresh, and full of flavor, this salad has everything I love about summer, all in one bowl! Grilled corn, crispy chickpeas, sweet watermelon, pickled onions, masala peanuts, and fresh herbs, all tossed in a zingy Indian-spiced dressing. It’s refreshing, bold, and honestly… kind of addictive!❤️

Course: Salad

Cuisine: Fusion, Indian

Keyword: healthy

Custom Category: Salad

Servings: 6

Calories: 194 kcal

Author: Nidhi Bothra

Ingredients

Marinade (used for both corn and chickpeas):

• 1 1/2 tbsp olive oil
• 1 tsp chaat masala
• 1/2 tsp kashmiri red chili powder
• 1/2 tsp mango powder (amchur)
• 2 cloves garlic , minced (optional)
• 1/2 tsp black salt
• salt , to taste

Salad Dressing:

• 1 1/2 tbsp olive oil
• 2 tbs lemon juice
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chilli powder
• 1 tsp chaat masala
• 1/4 tsp black salt
• 1 tbsp honey
• 1 thai red chilies finely chopped or minced

Salad:

• 2 corn , boiled and grilled
• 1 cup chickpeas (garbanzo beans) , canned or boiled
• 1 1/2 cup watermelon , diced
• 1/2 cup cucumbers , chopped
• 1/2 cup pickled onions
• 2 tbsp feta cheese , optional
• 3 tbsp masala peanuts
• 8-10 mint leaves
• 8-10 basil leaves

Instructions

1. Make the Marinade:
In a small bowl, whisk together all the marinade ingredients.

2. Grill the Corn:
Brush some of the marinade over the boiled corn cobs. Grill them on a hot griddle or grill pan until lightly charred. Let cool, then slice off the kernels.

3. Crispy Chickpeas:
Mix the remaining marinade with the chickpeas. You can air-fry or bake them (350℉/175℃) until lightly crispy. You can also pan fry them.

4. Make the Dressing:
In a separate bowl, whisk together all the dressing ingredients.

5. Assemble the Salad: Add in grilled corn, crispy chickpeas, watermelon, cucumber, pickled onions, masala peanuts, mint, and basil. Toss gently and serve fresh or chilled for maximum flavor.

Recipe Video

Nutrition Facts

Tandoori Corn Watermelon Salad

Amount Per Serving

Calories 194 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 308mg13%

Potassium 423mg12%

Carbohydrates 30g10%

Fiber 7g29%

Sugar 10g11%

Protein 7g14%

Vitamin A 505IU10%

Vitamin C 19mg23%

Calcium 53mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.