Have you cooked with black chickpeas? They are smaller and darker than regular chickpeas, with a firmer texture that holds up in a salad. This one boils them until tender, about forty minutes, then tosses them with chopped onion, tomato, green chilli, boiled potato, coriander, and a dressing of lemon juice, red chilli powder, garam masala, and amchoor powder.
Amchoor is dried mango powder, and it adds a tartness different from lemon. Between the two acids, the salad has a bright, sour edge that cuts through the starchy chickpeas and potato. It eats well at room temperature. This is the one I pull out when I want something genuinely different.
Tips for Making Black Chickpeas Salad
Soak and cook the chickpeas properly
Black chickpeas need an overnight soak in cold water. Without soaking, they take over two hours to cook and may stay hard in the centre. 
Cook them in fresh water for about forty minutes after soaking. They should be tender but still hold their shape. Overcooked chickpeas turn to mush in the salad.
Add the spices after cooking
The red chilli powder, garam masala, and amchoor go onto the warm chickpeas so they absorb the flavours.
Toss everything together and let it sit for ten minutes before serving. The flavours develop as it rests.
Black Chickpeas Salad
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
A vibrant salad packed with black chickpeas, potatoes, and fresh veggies. Perfect as a light lunch or side dish.
Ingredients
- 1 cups (237 ml) Kala Chana (Black Chickpeas)
- 1 medium size Onions
- 1 medium size Tomato
- 1 Green Chilli
- 1 medium size Boiled Potato
- Coriander
- Salt
- 1/4 teaspoon Red Chilli Powder
- 1/4 teaspoon Garam Masala
- 1.2 teaspoon Amchoor powder (dry mango powder)
- Lemon juice
Instructions
- Soak the black chickpeas in enough water overnight.
- Pressure cook the black chickpeas for about 40 minutes, reducing the heat from medium to low after the first whistle.
- Drain the water after cooking; press a chickpea between your thumb and index finger to check if it’s properly boiled.
- In a mixing bowl, add the drained black chickpeas.
- Add chopped tomatoes, onions, and boiled, cut potatoes; mix well.
- Add chopped green chilies.
- Add all dry spices and mix again.
- Add lemon juice and garnish with chopped coriander leaves.
- Serve with chapati or as a salad.
Notes
- To speed up cooking time, use canned black chickpeas, rinsing them well before adding to the salad.
- For a spicier salad, add more green chilies or a pinch of cayenne pepper.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely overnight.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 10
- Protein: 10
Frequently Asked Questions
What are black chickpeas?
Also called kala chana, they are smaller and darker than the common beige chickpea. They have a nuttier flavour and firmer texture. Available at Indian grocery stores and online.
What is amchoor powder?
Dried, ground green mango. It adds a tangy, fruity acidity to Indian dishes. Available at Indian grocery stores. If you cannot find it, extra lemon juice is the closest substitute, though the flavour is different.
Can I use canned regular chickpeas?
Regular canned chickpeas are not the same as black chickpeas. The texture and flavour differ noticeably. For this recipe, dried black chickpeas produce the best result.
