Healthy and vegan Kala Chana Chaat is made with black chickpeas, onion, tomato, fresh herbs and some tangy spices! Oil-free and gluten-free too!

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 22 minutes
  • Total time: 27 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1 cup black chickpeas (kala chana) (raw)
  • 1/3 cup chopped tomato (pulp removed)
  • 1/3 cup chopped onion
  • 1-2 green chilies (chopped, adjust to taste)
  • 1-2 tablespoon chopped cilantro
  • 1-2 tablespoon chopped mint
  • 1 teaspoon chaat masala
  • 1/4 teaspoon kala namak (rock salt)
  • 1/4 teaspoon cumin powder (optional)
  • 1/4 teaspoon amchur (also known as dried mango powder)
  • 1/4 teaspoon red chili powder (adjust to taste)
  • salt (to taste)
  • 1 small lemon or lime (juice of)

Method

  1. Soak the kala chana (black chickpeas) overnight or for a minimum of 4 hours in 3 cups water. Drain the water, rinse the chickpeas and boil them until done. If using Instant Pot- 25 minutes at high pressure (use 2 cups water for 1 cup soaked chickpeas) with natural pressure release if soaked overnight. If soaked for 4 hours, 40 minutes at high pressure with natural pressure release. This is what I did. If using stove top pressure cooker- 7-8 whistles on high heat. Let the pressure release naturally.
  2. Once the kala chana are boiled, drain the water and then place them in a large bowl.
  3. To the bowl now add chopped tomato, onion and cilantro, mint. I remove the pulp from tomatoes before chopping but that's optional.
  4. Then add the spices- chaat masala, kala namak, cumin powder (optional), amchur, red chili powder and salt.
  5. Toss to combine everything together and then squeeze in fresh lemon or lime juice. Enjoy this healthy kala chana chaat for snack or lunch!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.