Kala Chana Chaat (Black Chickpea Salad)

Kala Chana chaat is a nutritious Indian street food made with black chickpeas, onions, tomatoes, herbs, and spices. This protein-packed black chickpea salad is fresh, crunchy, and tangy. Serve this healthy and refreshing salad for a snack, lunch, or as an appetizer. Oil-free, vegan, and gluten-free.

I am sharing how to make kala chana chaat (street style) at home using black chickpeas cooked in the Instant Pot or stovetop.

Kala Chana Chaat is a popular Indian street food and a snack made from black chickpeas (kala chana). It is one of my favorite snacks since my college days.

Although known as chaat it's a nutritious and healthy salad made with black chickpeas, loaded with flavors, and provides a good dose of protein and dietary fiber.

It's an oil-free, dairy-free, nut-free, vegan, spicy, and savory snack that satisfies your chaat and hunger cravings.

If you love bean salad, here is another chickpea salad recipe for you to try!

Jump to:

• What is Kala Chana?
• What is Kala Chana Chaat?
• Recipe Ingredients
• How To Make Kala Chana Chaat (Stepwise Photos)
• Serving Suggestions 
• Storage Instructions 
• Recipe Tips
• More Salad Recipes
• More Indian Street Food Recipes
• Recipe Card

What is Kala Chana?

Kala Chana, also known as black chickpeas or Bengal gram, is a type of legume that is widely consumed in various parts of the world, especially in India.

These chickpeas are smaller and darker in color compared to the more common lighter beige chickpeas (or garbanzo beans).

Kala Chana is known for its earthy and nutty flavor and is a rich source of plant-based protein, dietary fiber, vitamins, and minerals.

Due to its nutritional value, it's often used in a variety of dishes in Indian cuisine, including curries, salads, snacks, and even desserts.

What is Kala Chana Chaat?

Kala Chana Chaat is a popular Indian street food and snack made from black chickpeas (kala chana). It is vegan, gluten-free, protein-packed and healthy.

It is a very easy and simple recipe where chickpeas are cooked until tender and then mixed with diced tomatoes, onions, fresh cilantro leaves, and green chilies for a fresh and crunchy texture.

This black chana chaat is seasoned with spices like chaat masala, cumin powder, red chili powder, and lemon juice which lend a spicy and tangy flavor.

This Kala chana chaat is not only bursting with flavor but also packed with protein and fiber from the black chickpeas, making it a healthy and satisfying snack or appetizer.

You can customize it to suit individual taste preferences by adjusting the spice levels and choice of toppings. It is perfect for those who crave a savory, spicy, and nutritious treat.

Recipe Ingredients

Black Chickpeas: also known as kala chana in Hindi. These are the primary ingredients and form the base of the chaat. They are readily available in Indian grocery stores or on Amazon. 

Vegetables - For this salad, I keep it basic with just tomatoes and onions. You can also add cucumber, boiled potatoes, and shredded carrots.

Green chili - I use finely chopped Thai chili for a spicy kick (adjust quantity to taste).

Raw Mango - If it's in season, highly recommend adding raw mango to this salad for that street-side taste. It adds a tangy and refreshing twist.

Herbs: I prefer a combination of fresh cilantro and crushed dry mint, it adds a nice herby freshness to the salad. You can add fresh mint too!

Lemon juice: Use freshly squeezed lemon juice. Gives a tangy flavor to the chaat. 

Spices: To season the salad you will need salt, Kashmiri red chili powder (gives a nice color without making it too spicy), roasted cumin powder, dry mango powder (amchur), and chaat masala (readily available in Indian grocery stores and on Amazon).

Please refer to the recipe card for exact measurements of ingredients. 

How To Make Kala Chana Chaat (Stepwise Photos)

Cooking black chickpeas

1 - Check dried black chickpeas for any debris or small stones, and remove them. Rinse and soak them in 2 cups or enough water to cover them overnight or for 6-8 hours. Cover the bowl with a lid.

2 - After soaking, the chickpeas will expand in size. Drain the soaking water and rinse them thoroughly under cold running water. Black chickpeas are now ready to be cooked

3 - Add the soaked and rinsed chickpeas to the Instant Pot insert. Add 1  to 1.25 cups water and ¼ teaspoon salt to it. Mix well.

Close the Instant Pot lid and set the vent to the sealing position. Select the "Pressure Cook", "Manual" or "Beans and Chili" mode. Cook on high pressure for 30 minutes.

If using a stovetop pressure cooker cook the kala chana for 4-5 whistles on high heat and then turn the heat to low and cook for 30-40 mins.

4 - Allow the pressure to release naturally. Open the lid, and check your black chickpeas (be careful they will be hot). They should be tender. If they are not as soft as you'd like, you can pressure cook them for an additional 5-10 minutes.

Prepare the veggies

While the chickpeas are cooking, finely chop the onion, tomatoes, green chilies, cilantro, and raw mango. Keep aside. Gather all the spices too.

Making kala chana chaat

9 and 10 - In a large mixing bowl, combine the cooked black chickpeas, chopped onions, tomatoes, raw mango, green chilies, and fresh cilantro.

11 - Add the spices, red chili powder, dry mango powder, black salt, chaat masala and followed by lemon juice. Adjust the spice levels according to your preference.

12 - Gently toss all the ingredients together to ensure they are well-mixed.

Taste the chaat and adjust the spices, salt, or lemon juice if needed. Kala Chana Chaat is ready!

Serving Suggestions 

Kala chana chaat can be served as a snack, salad, appetizer, a meal and is great for breakfast too!

Serve it with some extra lemon wedges on the side for those who prefer a tangier taste. Add tamarind chutney and mint chutney for extra flavor if desired.

You can also pair Kala Chana Chaat as a side with Indian meals like roti, paratha, or rice.

Storage Instructions 

Kala chana chaat tastes best when served fresh. You can store leftover salad in an air-tight container for 1-2 days but best eaten at the earliest as the veggies will lose their fresh and crunchy taste.

To make it ahead of time, cook the chickpeas, prep the veggies but keep them separate, and just toss them before serving.

Recipe Tips

Soak the black chickpeas (kala chana) for 6-8 hours or overnight. This will soften them and reduce cooking time. It also makes them easier to digest.

If you forgot to soak the dried chickpeas or ran out of time, then just increase the pressure cooking time in the Instant Pot to 50 - 60 minutes.

Adjust the spice levels to your preference. If you like it spicier, add more green chilies or red chili powder. For tanginess, increase the lemon juice

You can also add more veggies like potato (Aloo), carrot, cucumber, and avocado for extra flavor and texture.

Use sprouted black chickpeas for added nutrition and a slightly different texture. You can also make it with boiled white chickpeas, green chickpeas, kidney beans, or sprouts.

Drizzle tamarind chutney and green chutney with some papri (crispy snack) and thin sev for a tangy spicy chaat.

If you have any leftover Sookhe Kale Chane (Dry Black Chickpeas Curry) then use them as a base for making this salad. It adds more flavor and depth.

More Salad Recipes

More Indian Street Food Recipes

I hope you enjoy this Kala Chana Chaat Recipe !! If you try this recipe, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!

Recipe Card

Update Notes: This post was originally published on Jun 25, 2012, but was republished with, step-by-step instructions, new photos, tips, and a video in Oct of 2023.