Kala Chana Chaat – Healthy Black Chickpeas Salad

If you are searching for a healthy chaat recipe, this kala chana chaat is a must-try. This protein-packed black chickpea salad is made with cooked kala chana, fresh vegetables, and flavorful spices. It is completely vegan, gluten-free, oil-free, and incredibly satisfying, making it a perfect snack when hunger strikes.

Jump to:

• Black Chickpeas: A Protein Powerhouse
• How to Cook Kala Chana (Black Chickpeas)
• A Healthy and Guilt-Free Snack
• Ingredients Needed
• How to Make Kala Chana Chaat
• Recipe Notes & Tips
• More legume-based salads
• 📖 Recipe

Black Chickpeas: A Protein Powerhouse

As a vegetarian, beans and legumes are my primary sources of protein. According to a healthy eating website, one cup of boiled kala chana contains 269 calories and about 45 grams of carbohydrates. It also provides 15 grams of protein and 13 grams of dietary fiber, along with essential minerals such as potassium and calcium.

Black chickpeas are widely used across the Indian subcontinent. They are commonly added to South Indian sambar dishes like pitlai, and during Navratri, they are prepared as sundal or simple stir-fry. You can easily find kala chana at Indian grocery stores or online.

How to Cook Kala Chana (Black Chickpeas)

Just like other dried beans, black chickpeas need to be soaked before cooking. Soak them overnight or for 6 to 8 hours. I usually soak 1 cup of kala chana overnight, then drain the water and pressure-cook them with 3 cups of fresh water for 3 to 4 whistles.

For this salad, I used only 2 cups of cooked chickpeas. The remaining portion can be used for pitlai, kuzhambu, sundal, or pani puri. You can use the stock water to make black chickpeas rasam too.

If you are using an Instant Pot, pressure-cook the soaked kala chana for 15 to 18 minutes, then allow the pressure to release naturally. Cooking time may vary depending on soaking duration, bean quality, and preferred texture. I like my chickpeas soft yet slightly firm, so this timing works well for me.

A Healthy and Guilt-Free Snack

This kala chana chaat comes together very easily. Once the chickpeas are cooked, simply mix them with your favorite vegetables and spices. That’s it, your healthy chaat is ready to serve.

This is one of my go-to snacks, sometimes even a meal, and I prepare it quite often. I usually pack it for work and enjoy it as a mid-morning or evening snack. The crunchy texture from the raw vegetables and black chickpeas makes you chew more, helping you feel full for longer. This recipe is zero-oil, vegetarian, vegan, and gluten-free.

If you don’t have kala chana, you can substitute it with garbanzo beans, black-eyed peas, white peas, or any other legume you prefer.

Ingredients Needed

Black chickpeas – I used 2 cups of cooked kala chana. Follow the soaking and cooking method mentioned above.

Vegetables – I usually add whatever vegetables are available. For this recipe, I used carrots, tomatoes, cucumbers, raw green mango, cilantro, and onions. One of the best things about chaat recipes is that there are no fixed measurements.

Spices – You can use chaat masala, roasted cumin powder, or both. These add tanginess and a refreshing flavor. I also added Jal Jeera masala. Instead of regular salt, I used black salt. I skipped amchur powder, but you can add it if you like.

If you don’t have all these spices, keep it simple. Just add salt, cumin powder, and some lemon or lime juice. The flavors will still be delicious.

I used sev for garnish, but you can skip it. Adding sev means the dish will no longer be oil-free.

Please refer to the recipe card for exact measurements.

How to Make Kala Chana Chaat

• Soak black chickpeas overnight, then cook them in a pressure cooker or Instant Pot. Set aside 2 cups of cooked kala chana.
• Add chopped vegetables and spices, then mix well.
• Garnish with cilantro and sev (if using). Serve immediately.

Recipe Notes & Tips

• You can replace kala chana with any legume of your choice. I have tried this recipe with peanuts and green moong beans.
• Adjust salt and spice levels according to your taste.
• Customize vegetables based on what you have at home.
• Skip onions if making this during Navratri.
• I prefer grating carrots and finely chopping cucumber, onion, raw mango, and cilantro.
• I remove seeds and pulp from tomatoes to prevent the salad from becoming soggy.
• Instead of raw mango, you can skip and add a squeeze of lemon juice too.

More legume-based salads

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📖 Recipe

Updates Notes: Earlier posted in 2016. Now updated the blog post new pictures and video.