This Indian Style Kala Chana Salad is the perfect balance of taste and nutrition, ideal for those moments when you want a quick, healthy meal. Packed with protein from the brown chickpeas and enriched with fresh vegetables, it’s not only easy to make but also light and refreshing. Whether you’re looking for a satisfying breakfast on a busy morning or a quick, flavorful appetizer, this salad is a great choice. Serve it on its own or pair it with a hearty meal to complement its light, tangy flavors.
Cuisine: North Indian
Course: Appetizer
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 2 cups, soaked overnight and boiled |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Green Chillies | 2, finely chopped (adjustable to taste) |
| Coriander (Dhania) Leaves | A handful, finely chopped |
| Salt | As required |
| Black Pepper Powder | 1/2 teaspoon |
| Lemon Juice | 1 tablespoon |
| Red Chilli Powder | 1/2 teaspoon |
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3-4
Instructions
-
Soak and Boil the Kala Chana
Start by washing the kala chana (brown chickpeas) thoroughly and soaking them in water overnight. Once soaked, drain the water. In a pressure cooker, add the chana along with enough water to cover them. Pressure cook for about 6 whistles on high flame. Reduce the flame to medium and cook for an additional 15 minutes. Turn off the heat and let the pressure release naturally. Once cooled, drain the excess water and transfer the boiled chickpeas to a bowl. -
Prepare the Salad Base
In a large mixing bowl, add the boiled kala chana, finely chopped onion, chopped tomato, and green chillies. Stir them together gently to combine the ingredients. -
Season the Salad
To the mixture, add black pepper powder, salt, lemon juice, and finely chopped coriander leaves. Stir everything together, ensuring all the ingredients are well coated in the tangy lemon and spices. -
Serve
Once the salad is well mixed, serve it immediately to enjoy its fresh flavors. This Indian Style Kala Chana Salad can be eaten on its own or as a side dish. For a more complete meal, serve it alongside Gujarati Dal, Roti, and Bhindi Masala (Bhindi Tamatar Ki Sabzi) with Rice for a wholesome weekday lunch or dinner.
Pro Tip: You can adjust the amount of green chillies based on your preference for spice. For an added twist, try garnishing the salad with a sprinkle of chaat masala or a drizzle of yogurt for extra creaminess.
This Kala Chana Salad not only offers a burst of flavors but also provides a substantial amount of protein, making it an ideal choice for anyone following a vegetarian diet or looking for a light yet filling meal. Enjoy!
