Kala Chana Salad
- Total Time: 20 minutes
- Yield: 3-4 1x
Description
Black chickpea salad is an easy low calorie, oil free vegan salad. This is a super simple and easy salad with a tinge of spice. If you are on a diet this salad can be had with roti / Indian flat bread. You can also find this being sold in front of the famous Mysore Palace, railway stations etc. If you have cooked chickpeas, all it takes is to chop the vegetables and mix in.
Ingredients
- 1/2 cup (120 ml) dried black chickpeas.
- 1 onion, chopped.
- 1 tomato, chopped.
- 1 green chilly, finely chopped.
- 1/2 carrot, chopped or grated.
- 1 tsp lemon juice.
- Salt to taste.
- Coriander leaves to garnish (optional)
Instructions
- Soak the dry chickpea overnight or about 5 to 6 hours.
- Wash and drain the chickpea.
- Put it in a pressure cooker with enough water.
- Pressure cook for about 10 to 15 minutes or until the chickpeas are cooked.
- Allow the chickpea to cool down.
- In a large bowl add the chickpea and all the other ingredients and mix well.
- Add more salt if needed.
Notes
- If you have cooked chickpea, then all you have to do is chop the vegetables and mix it, ready in about 5 to 10 minutes.
- Reduce green chilly by half if you cannot tolerate.
- You can chill the salad and serve.
- You can also make this recipe with white chickpea known as kabuli chana.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
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Frequently Asked Questions
What are black chickpeas and can I use regular chickpeas instead?
Black chickpeas (kala chana) are smaller and firmer than the white kabuli chana typically found in Western stores — they need an overnight soak of 5–6 hours and then 10–15 minutes in a pressure cooker. The notes confirm you can substitute white chickpeas (kabuli chana) directly; if you use canned cooked chickpeas, skip the soaking and cooking steps entirely and assemble right away.
How do I manage the heat from the green chili?
The recipe calls for 1 finely chopped green chili. The notes specifically say to reduce the green chili by half if you cannot tolerate the heat — so use ½ a chili if you want a milder salad, or leave it out entirely for no heat at all.
thats a super healthy bowl of chickpea salad.