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.
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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
Kala Chana Chaat – Healthy Black Chickpeas Salad
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml ; 1 tsp = 5ml;
- 2 cups Black Chickpeas cooked
- ¼ cup Carrot grated
- 1 Tomato deseeded and pulp removed and chopped
- ¼ cup Cucumber chopped. I used 1 cocktail cucumber from my home garden
- 2 tbsp Green Mango chopped
- 2 tbsp Cilantro chopped
- 3 tbsp Onion chopped
- ¼ tsp Red Chili Powder
- ¼ tsp Jal Jeera Masala
- ½ tsp Black Salt
- ¼ tsp Chaat Masala
- ⅛ tsp Cumin Powder
- 1 tbsp Lemon Juice
Instructions
- 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.
Video
Notes
- 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.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Updates Notes: Earlier posted in 2016. Now updated the blog post new pictures and video.
I am off to soak some kala chana. This snack is enough to keep me going till dinner time.
:-) absolutely.
Oh my this BM you guys are drowning me left, right and center with chats!! this looks awesome, such a healthy chat and as you said you can mix and match with whatever ingredients and spices you have at hand!!!
he he.. Thanks Priya
Sundal has turned out so beautiful Srividhya..:)…
Thanks Valli.
Kala chana is so flavorful and I love the idea of making it as a chat. I am going to make this for the boys soon.
Thanks Sandhya.
I always make this chat whenever I make kala chana curry.Looks delicious.
yup me too. Thanks
Sundal /. chaat / street food — whatever the name I LOVE This guilt free snack ! well done, esp with the raw mango bits must have tasted yummmmmmmmmm
:-) Thanks a lot Kalyani.
Kala chana chaat is one of my favorite chaats. And I am literally drooling after seeing these pictures, this is my second addition to weekend menu! :)
:-) Thanks a lot Anu.
That is one bowl of yumminess !
Thanks :-)
Seriously am wowwing here, wish i get this gluten free kala chana chaat rite now, feel hungry even after having my dinner.
Thanks a lot Priya..
That’s a healthy chat and perfect me at any time of the day Vidhya..
Thanks Seena. :-)
Guilt free snack
yup.. :-)
chat is always welcome, u made it healthier, beautiful
Thanks Pradnya :-)
What a healthy and nutritious salad! Looks super inviting..
Thanks a lot Gayathri.
WOW! healthy and simple to make. Thank you! Sometimes you forget these healthy recipes.
Thanks Archana.. I agree with you.. We keep forgetting these recipes..
Could you pass that bowl of scrumptious chat. Right now I’m devouring it with my eyes only??
yes of course.. come over will pass on more.. :-) Thanks Ritu
Love chat any day?
:-) Thanks
Yummy chaat !!! lovely presentation !!!
Thanks a lot Alboni.
Such a filling and guilt free chaat,looks fabulous..
Thanks Nalini…
Now even after a meal , I am hungry , this protein packed chaat looks so so good .
he he.. thanks Vaishali.
This is indeed a quick and healthy snack for those sudden hunger pangs. I make something similar with black eyed peas and sometimes even with chickpeas.
oh yeah absolutely.. I have tried it with garbanzo but yet to try with black eyed peas… thanks for the idea.