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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.
Equipment
Ingredients
- ½ cup black chickpeas (kala chana) raw
- ½ cup tomato finely chopped
- ¼ cup onion finely chopped
- 1 green chili finely chopped, optional
- ¼ cup cilantro finely chopped
- ¼ cup raw mango finely chopped (optional)
- ½ teaspoon Kashmiri red chilli powder
- ½ teaspoon dry mango powder amchur
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- 1-2 tablespoon lemon juice adjust to taste
- ¼ teaspoon kala namak (rock salt) or salt, adjust to taste
- ½ teaspoon dried mint crushed
Instructions
Cooking black chickpeas (kala chana)
- 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.
- 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
- Add the soaked and rinsed chickpeas to the Instant Pot insert with 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.
- Allow the pressure to release naturally. Open the lid, and check the 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.
Making kala chana chaat
- In a large mixing bowl, combine the cooked black chickpeas, chopped onions, tomatoes, raw mango, green chilies, and fresh cilantro.
- 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.
- 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! Enjoy!
Video
Notes
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 kala chana chaat), 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.
Nutrition
Calories: 207kcal | Carbohydrates: 37g | Protein: 9g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 397mg | Potassium: 556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 982IU | Vitamin C: 22mg | Calcium: 114mg | Iron: 3mg
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