Protein‑Rich Kala Chana Salad Recipe | Black Chickpea Chaat
Protein‑rich Kala Chana Salad Recipe—tangy Indian black chickpea chaat with fresh veggies, chaat masala & lemon. Vegan, high‑fiber, perfect meal prep!
This Kala Chana Salad Recipe (also known as Black Chickpea Chaat) comes from North‑Indian street‑food traditions, where protein‑packed kala chana are dressed with crisp vegetables, zesty lemon and chaat masala for a refreshing, tangy bite. The nutty flavour and firm texture of brown chickpeas carry bold spices like roasted cumin and red chilli while cooling onion, tomato and cucumber add crunch. I love pairing this fibre‑rich, vegan salad with fluffy phulkas, a bowl of Gujarati dal and a quick bhindi stir‑fry for a balanced week‑day lunch.
Because kala chana is slow‑digested and iron‑rich, this salad keeps you full longer, helps stabilise blood sugar and is a smart choice during hot Indian summers when light, no‑oil meals feel best. Pomegranate arils give pops of sweetness and vitamin C, while roasted peanuts boost healthy fats. Make a double batch: it tastes even better the next day and packs beautifully into lunch boxes.
Serve Kala Chana Salad Recipe along with Gujarati Dal, Roti, Bhindi Masala Recipe and Quinoa Foxtail rice for a wholesome lunch meal.
If you like this recipe, you can also try other salad recipes such as :
10 M
20 M
30 M
4 Servings
Ingredients
- 2 cups Kala Chana (Brown Chickpeas) , soaked overnight
- 3 cups Water , for pressure cooking
- 1 Onion , finely chopped
- 1 Cucumber , peeled and finely chopped
- 1 Tomato , finely chopped
- 2 Green Chillies , finely chopped (adjustable)
- Salt , as required
- 1/2 teaspoon Cumin powder (Jeera)
- 1 Lemon , juice extracted
- 1/2 teaspoon Black pepper powder
- 1 teaspoon Chaat Masala Powder
- 1/4 cup Coriander (Dhania) Leaves , finely chopped
How to make Protein‑Rich Kala Chana Salad Recipe | Black Chickpea Chaat
To begin making the Indian Style Black Chickpea Salad recipe, prep all the ingredients and keep them ready for easy cooking.
Rinse kala chana well, then soak in plenty of water (8–10 hours). Drain, rinse again and add to a pressure cooker with 3 cups fresh water and ½ teaspoon salt.
Pressure‑cook on high for 6 whistles, lower heat and cook 20 minutes more and turn off the heat. Let the pressure release naturally; the chickpeas should mash softly between fingers yet hold shape. Drain and cool completely.
While chana cools, finely chop onion, tomato, cucumber and green chillies. Keep tomato seeds minimal so the salad stays dry and fresh.
In a small bowl whisk lemon juice withand remaining salt until spices dissolve.
In a large mixing bowl combine cooled kala chana, chopped veggies, green chillies, lemon, roasted cumin powder, chaat masala, black pepper, and coriander leaves. Combine well and check the salt and adjust according to taste.
Serve this Kala chana salad immediately at room temperature, or chill for 30 minutes for flavours to meld.
Serve Kala Chana Salad Recipe along with Gujarati Dal, Roti, Bhindi Masala Recipe and Quinoa Foxtail rice for a wholesome lunch mea
Tips & Variations
Add-ons: diced avocado, grated carrot or boiled potato cubes turn the salad into a hearty meal.
Spice tweak: swap lemon for 1 tablespoon raw mango (kairi) or ½ teaspoon amchoor for a summer twist.
Party platter: spoon salad into lettuce cups or top papdi crackers for bite‑sized chaat canapés.
Meal pairing: teams wonderfully with phulka, palak sauté and chilled chaas.
