Kala Chana Salad | Black Chickpea Salad
This delicious and simple kala chana salad is made with boiled chickpeas, veggies and spices. It is very healthy and tasty.
Servings 4
Calories 200kcal
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 cup black chickpeas cooked or kala chana
- 1 cup cucumber chopped
- ½ red onion chopped
- 1 tomato chopped
- 2 Thai red chillies finely chopped or 1 jalapeño optional
- 2 tbsp. cilantro chopped
- 2 tsp. Lemon juice
- ½ tsp. Cayenne optional
- ½ tsp. Himalayan pink salt
- 1 tsp. Chaat masala
Instructions
- Boil black chickpeas and keep aside. Here I had some sprouted black chickpeas that I have boiled and used. You may also use canned chickpeas after draining them.
- Chop finely all the vegetables you are using: onion, cucumber, tomato, chillies and cilantro.
- Take a large pan and add chickpeas along with the chopped veggies and mix well.
- Now add the spice powders and salt and mix well.
- Add lemon juice for taste. You may also add extra virgin olive oil if using here.
- Mix well and serve cold. Your delicious and healthy kala chana salad is ready. Enjoy.
Notes
1. This is a fresh salad and very satiating with plant based protein, carbohydrates and minerals.
2. Add any other fresh veggies that you have with you like chopped peppers, chopped lettuce, boiled corn, steamed broccoli, avocados, steamed peas etc.
3. You can use white chickpeas and kidney beans in place of brown chana. Yes, you can use them canned too.
4. If you want your salad to be more fulling, add 1 tbsp. of extra virgin olive oil to it when serving. It enhances it with healthy fats.
5. You can store the salad for up to a day in the fridge.
6. Adjust seasonings as per taste. You may skip chillies if you don’t like heat.
2. Add any other fresh veggies that you have with you like chopped peppers, chopped lettuce, boiled corn, steamed broccoli, avocados, steamed peas etc.
3. You can use white chickpeas and kidney beans in place of brown chana. Yes, you can use them canned too.
4. If you want your salad to be more fulling, add 1 tbsp. of extra virgin olive oil to it when serving. It enhances it with healthy fats.
5. You can store the salad for up to a day in the fridge.
6. Adjust seasonings as per taste. You may skip chillies if you don’t like heat.
Nutrition
Calories: 200kcal | Carbohydrates: 35g | Protein: 9g | Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 265mg | Potassium: 642mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1398IU | Vitamin C: 44mg | Calcium: 114mg | Iron: 3mg