Kala Chana Chaat – Healthy Black Chickpeas Salad
Healthy kala chana chaat made with black chickpeas, fresh veggies, and spices. Vegan, gluten-free, and ready in minutes.
Servings: 6
Calories: 224kcal
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
Calories: 224kcal | Carbohydrates: 39g | Protein: 10g | Fat: 3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 222mg | Potassium: 568mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1338IU | Vitamin C: 8mg | Calcium: 126mg | Iron: 3mg