Kala Chana Black Chickpea Salad Recipe

I absolutely love this kala chana salad recipe because it’s not only packed with vibrant flavors but also super healthy, making it perfect for a quick and guilt-free meal. Plus, the combination of crunchy veggies and zesty spices always leaves me feeling refreshed and energized!

Hearty and wholesome, my Kala Chana Black Chickpea Salad is a perfect example of the kind of clean, simple, and delicious meals I love to prepare. Full of protein-packed black chickpeas, fresh vegetables like onion, tomato, and cucumber, and vibrant with flavor from roasted cumin, chaat masala, and a squeeze of lemon juice, this salad is a wonderful study in contrasts.

Ingredients

Kala Chana (Black Chickpeas):
High in protein and fiber, helps with digestion, and provides satiety.

Onion:
Imparts a zesty taste, has antioxidant properties, and is good for heart health.

Tomato:
Delivers juiciness, richness in vitamins A and C, promotes skin health.

Cucumber:
Low in calories and high in antioxidants, they provide hydration.

Green Chilies:
Provides warmth, accelerates metabolism, and is abundant in nutrients.

Fresh Coriander Leaves:
Delivers vitamin-rich freshness that assists in digestion.

Roasted Cumin Powder:
Flavor: Earthy
Effect on Digestion: Aids digestion
Effect on Inflammation: Anti-inflammatory
Chaat Masala:
Sharp flavor, intensifies taste, and promotes appetite.

Lemon Juice:
Imparts zest, is abundant in vitamin C, and strengthens immune function.

Ingredient Quantities

• 1 cup dried kala chana (black chickpeas)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 cucumber, peeled and finely chopped
• 1-2 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, finely chopped
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala
• 1 tablespoon lemon juice
• Salt to taste
• Optional: 1 tablespoon olive oil

Instructions

1. Wash the dried kala chana in cold water. Soak them for at least 8 hours or overnight in enough water to cover them completely.

2. Following the soaking process, drain the kala chana and put them into a pressure cooker. Pour in sufficient water to submerge the chickpeas, and toss in a pinch of salt.

3. In a pressure cooker, on medium heat, cook the kala chana for about 6-8 whistles or until they become tender but are not mushy. Let the pressure release naturally.

4. Allow the cooked kala chana to reach room temperature after draining.

5. In a big mixing bowl, combine the cooled kala chana, chopped onion, and mixing tomato, mixing cucumber, and mixing green chilies.

6. Place the bowl in front of you, and add the fresh cilantro leaves. Toss everything gently so that the cilantro mixes with the other ingredients.

7. Roasted cumin powder and chaat masala should be sprinkled over the salad mixture. Salt should be added to taste.

8. Squeeze the juice of a lemon over the salad and integrate it thoroughly so that all the flavors coalesce.

9. If you are using olive oil, add it now and toss the salad gently to ensure it is evenly coated.

10. If needed, taste and adjust the seasoning. Serve the kala chana salad either chilled or at room temperature. Enjoy it as a healthy snack or side dish!

Equipment Needed

1. Large bowl (for soaking).
2. Colander or strainer (for draining).
3. Pressure cooker (for cooking kala chana).
4. Measuring cups and spoons.
5. Knife (for chopping vegetables).
6. Cutting board.
7. Large mixing bowl.
8. Spoon or spatula (for mixing and tossing salad).
9. Citrus juicer or reamer (optional, for lemon juice).

FAQ

• Q: Can I use canned black chickpeas instead of dried ones?Yes, you can use canned black chickpeas to save time. Just rinse and drain them well before using.
• Q: How do I cook dried kala chana?A: Dried kala chana needs to soak overnight in water; then it requires boiling for about 30-45 minutes. If it is not tender after the first boiling, which is the same as for making dal, boiling in a pressure cooker is the next best approach. The actual cooking time will vary based on the age and dryness of the beans.
• Q: What can I substitute for green chilies if I want less heat?You can substitute a bell pepper or a mild jalapeño pepper for less spiciness.
• Q: Is there an alternative to chaat masala?A substitutive approach can involve using a mixture of cumin powder and a pinch of black salt.
• Q: Can I add other vegetables to this salad?A: Certainly! Adding either shredded carrots or finely chopped bell peppers gives a unique kick to the dish.
• Q: How long can I store this salad in the refrigerator?You can keep the salad in the fridge for 2 days, but only if it’s in an airtight container. After that, it’s best to toss it.
• Q: Is the olive oil necessary?A: You can skip the olive oil if you want to make a light, low-calorie salad.

Substitutions and Variations

Canned chickpeas can be used instead of dried kala chana, but they offer a different taste and texture.
Substitutes for fresh green chilies include jalapeños or crushed red pepper flakes, which can be added according to the desired spice level.
Fresh parsley can be used in place of fresh coriander leaves to achieve a slightly different flavor.
For a different citrus note, lime juice can be substituted for lemon juice.
Olive oil is not necessary. It can be replaced with sesame oil, which offers a distinct, nutty flavor.

Pro Tips

1. Ensure Even Cooking For best results, soak the kala chana overnight to ensure they cook evenly and become tender. If you’re short on time, use warm water to speed up the soaking process.

2. Flavor Infusion After boiling, allow the kala chana to sit in the cooking water for a few minutes before draining. This lets them absorb more flavor. Also, consider using the cooking liquid for soups or other dishes, as it is rich in nutrients.

3. Enhance Aroma Lightly dry-roasting the cumin seeds before grinding can intensify their aroma and add a deeper flavor to the salad.

4. Freshness Matters For the best taste, chop the vegetables just before adding them to the salad. This preserves their crispness and enhances the freshness of the dish.

5. Custom Spice Level Adjust the quantity of green chilies according to your spice preference. You can always start with a small amount and increase if needed. Alternatively, deseed the chilies to reduce the heat while keeping the flavor.