Protein‑Rich Kala Chana Salad Recipe | Black Chickpea Chaat

Ingredients

• 2 cups Kala Chana (Brown Chickpeas) soaked overnight
• 3 cups Water for pressure cooking
• 1 Onion finely chopped
• 1 Cucumber peeled and finely chopped
• 1 Tomato finely chopped
• 2 Green Chillies finely chopped (adjustable)
• Salt as required
• 1/2 teaspoon Cumin powder (Jeera)
• 1 Lemon juice extracted
• 1/2 teaspoon Black pepper powder
• 1 teaspoon Chaat Masala Powder
• 1/4 cup Coriander (Dhania) Leaves finely chopped

Steps

1. To begin making the Indian Style Black Chickpea Salad recipe, prep all the ingredients and keep them ready for easy cooking.
2. Rinse kala chana well, then soak in plenty of water (8–10 hours). Drain, rinse again and add to a pressure cooker with 3 cups fresh water and ½ teaspoon salt.
3. Pressure‑cook on high for 6 whistles, lower heat and cook 20 minutes more and turn off the heat. Let the pressure release naturally; the chickpeas should mash softly between fingers yet hold shape. Drain and cool completely.
4. While chana cools, finely chop onion, tomato, cucumber and green chillies. Keep tomato seeds minimal so the salad stays dry and fresh.
5. In a small bowl whisk lemon juice withand remaining salt until spices dissolve.
6. In a large mixing bowl combine cooled kala chana, chopped veggies, green chillies, lemon, roasted cumin powder, chaat masala, black pepper, and coriander leaves. Combine well and check the salt and adjust according to taste.
7. Serve this Kala chana salad immediately at room temperature, or chill for 30 minutes for flavours to meld.
8. Serve Kala Chana Salad Recipe along with Gujarati Dal, Roti, Bhindi Masala Recipe and Quinoa Foxtail rice for a wholesome lunch mea