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–+ servings

Kala Chana Chaat / Black Chickpea Salad

By Jigna
Healthy, filling, satisfying, protein-packed Kala Chana Chaat is delicious and tempting! This black chickpea salad is tangy, fresh, flavorful, and makes a great lunch, snack, or side dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Indian, World
Course Appetizer, Salad, Side Dish, Snack
Diet Healthy, Jain, No Onion No Garlic, Vegan
Servings 4

Equipment

  • Pressure Cooker
  • Instant Pot

Video

Ingredients
  

  • 2 cups boiled black chickpeas (Kala Chana)
  • 1 teaspoon oil
  • 1 green chili finely chopped (optional)
  • 1 stick celery finely chopped
  • 1 large tomato finely chopped
  • Salt to taste
  • ¼ teaspoon turmeric powder
  • ½ teaspoon black salt
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon chaat masala
  • 1 teaspoon red chili powder or to taste
  • 3 tablespoon finely chopped coriander leaves
  • Lime juice or lemon juice to taste

Instructions
 

  • Heat oil in a pan and add chopped chili and celery. Mix well and saute on medium heat for about 2 minutes.
  • Add tomatoes, mix well and continue cooking until tomatoes are soft but not mushy.
  • Add boiled black chickpeas and mix well. Then add turmeric powder, black salt, roasted cumin powder, chaat masala, and red chili powder.
  • Mix well and cook Chana mixture for 4-5 minutes. Now taste the salad and add salt as needed, and mix well.
  • Turn off the heat, add coriander leaves and lime juice to taste. Mix everything well and transfer it to the serving bowl.

Serving Suggestions

  • Serve this salad hot, warm, or at room temperature as you desire.
  • Garnish it with more coriander leaves and squeeze more lime juice if you like.
  • Enjoy the salad as it is or have it with tortilla chips or crackers.

Variations

  • You can add boiled potatoes and bell peppers to this salad.
  • Mix in some avocado chunks right before serving the Kala Chana Chaat.
  • Garnish the salad with pomegranate seeds, chopped cucumber, or chopped raw mango.
  • If you are not watching the calories, you can also garnish this salad with some fine Sev.

Notes

  1. Boiling Black Chickpeas: Soak one cup of black chickpeas in water for 8 hours or overnight. Discard the water and place the chickpeas in a pressure cooker. Add 3 cups of water and salt. Cook the chickpeas for 5-6 whistles or until well cooked. Drain the Chana and use it for the recipe. Or you can also use an instant pot; pressure cook chickpeas with 3 cups of water and salt on high for 30 minutes. Release the pressure naturally, drain the chickpeas and use for the recipe.
  2. Make a Raw Salad: If you do not want to use oil and want to keep the vegetables raw, you can still make this delicious salad. Take the boiled chickpeas in a large mixing bowl, add all the ingredients (except oil), mix well and serve.

Nutrition (Approximate Values)

Calories : 176kcalCarbohydrates : 29gProtein : 8gFat : 3gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gTrans Fat : 1gSodium : 353mgPotassium : 421mgFiber : 3gSugar : 1gVitamin A : 313IUVitamin C : 5mgCalcium : 95mgIron : 2mg
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