The Kala Chana Chaat recipe is a healthy, protein-packed, refreshing, and tangy dish made with black chickpeas, onion, tomatoes, and a few Indian spices. This black chickpea salad recipe makes a great snack, lunch, or side dish.
Kala Chana, also known as the Indian Black/Brown Chickpeas, or Desi Chickpea, is a smaller version of the regular, pale yellow chickpea. In Hindi, Kala means "Black," and Chana means "Chickpeas", so kala chana translates to "Black Chickpea."
Today, I am sharing an easy kala chana chaat recipe very similar to my kabuli chana chaat. It is a popular Indian street food made using boiled black chickpeas, onions, tomatoes, lemon juice, spices, and fresh herbs. The dish can also include additional ingredients such as mint chutney, tamarind chutney, and sev. It can enjoyed as a snack, appetizer, or even as salad. Also, check out my kala chana curry recipe.
If you like this recipe, then check more Indian Chaat Recipes
Ingredients
You will need the following ingredients for the black chickpea salad recipe.
- Kala Chana: Also known as black chickpeas. Kala Chana is readily available in Indian grocery stores or on Amazon. You should rinse and soak it overnight or a minimum of 6 hours, so they cook faster.
- Red onions: Red onion adds a bit of sweetness and crunch to the salad.
- Tomatoes: I used de-seeded and diced Roma Tomatoes. Grape or Cherry tomatoes also work well.
- Cucumber: I like to use English or Persian cucumbers for salads. But, you can use any cucumber you like.
- Fresh Herbs: Use fresh coriander and mint leaves. Make sure to chop them just before using them for maximum freshness.
- Seasoning: I used chaat spices like roasted cumin powder, chaat masala, black salt, amchur powder, and red chili powder. You can easily get these spices in any Indian grocery store or on Amazon. Increase or decrease the spices according to your preference.
How to Make Kala Chana Chaat (Black Chickpeas Salad)
Soaking Black Chickpeas
Wash and soak 1 cup of dried black chickpeas overnight or for at least 6 hours in 3 cups of water. The chickpeas will double in size when they are soaked.
Cook Black Chickpeas
- In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed and soaked black chickpeas, and salt with 2.5 cups water for 6-8 whistles on medium-low heat. Let the pressure release naturally.
- Instant Pot Pressure Cooker: I generally cook the black chickpeas in an Instant Pot as it is very easy, and cooks perfectly every time. Pressure cook rinsed and soaked black chickpeas, and salt with 2.5 cups water on High Pressure for 30 minutes on BEAN/CHILI mode and let the pressure release naturally. Here is the detailed recipe for How to cook black chickpeas in Instant Pot.
Note: 1 cup of dried black chickpeas yields 2.5 cups of boiled black chickpeas.
Assembling the Salad
In a large mixing bowl, add all the salad ingredients, like boiled kala chana (brown chickpeas), veggies, herbs, spices, and lemon juice. Toss gently to combine.
Serve immediately or cover and refrigerate for at least 1 hour before serving.
Serving Suggestions
This Kala Chana Chaat recipe is wholesome and can be served as a main for lunch. It is also the perfect snack to enjoy with masala chai or coffee in the evening.
I also like to serve it as a side dish, alongside soup or sandwiches.
Kala chana chaat is typically served as a snack or appetizer and can be garnished with chopped fresh cilantro and/or green chilies.
Make Ahead and Storage
- Make-Ahead: You can cook black chickpeas, and prep the veggies, and fresh herbs, the night before serving. Store the salad ingredients in a separate container for prolonged shelf life, and assemble when you are ready to serve.
- Storage: Leftover black chana salad will last in the refrigerator for 1-2 days when stored in an airtight container or mason jar.
Tips to Make the Best Black Chickpea Salad
- Black Chickpeas: Remember to use black chickpeas that are within their shelf life for the best taste and texture. The older or aged chickpeas will take more time to cook.
- Soaking Kala Chana: I recommend soaking black chickpeas overnight or for at least 6 hours in water as they have tougher skin. Soaking helps to cook faster and soften them, which makes them easier to digest.
- No-Soak Method: If you do not have time to soak dried black chickpeas, then rinse 2-3 times and follow the exact cooking instructions. Adjust the Pressure cooking time to 50 minutes in the Instant Pot.
- Cool the chickpeas before adding them to the salad: Otherwise, warm chickpeas will wilt the fresh veggies and lose their freshness.
- Use Fresh Herbs: Fresh herbs like mint and coriander add many more flavors.
Variations
- Veggies: You may add boiled potato, boiled sweet potatoes, bell peppers, avocados, raw mango, and more.
- Chutney: You may also add a little mint coriander chutney and sweet tamarind chutney for a kick.
- Other Beans: You can make this chaat/salad with canned or boiled white chickpeas (garbanzo beans), green chickpeas, or kidney beans (rajma).
- Sprouted Kala Chana Chaat: You can steam or boil the black chickpeas sprouts till they are almost cooked and use them in the recipe for a healthier version.
- Spice Level: Adjust the spice level to your taste after you mix the chaat ingredients. Increase or decrease the spices according to your preference.
Frequently Asked Questions
Yes, Kala chana chaat is a healthy dish as it is rich in protein, fiber, vitamins, and minerals. It is also rich in dietary fiber, helping you stay full for longer hours. It is also low in fat and calories.
You can follow the same recipe, add additional ingredients like 1 medium boiled & cubed potato, green chutney, sweet tamarind chutney, and garnish with sev to make street-style kala chana chaat. Adjust the chutneys and spices to make them more flavorful.
Kala Chana Chaat Recipe (Black Chickpea Salad)
Equipment
Ingredients
- 1 cup black chickpeas (kala chana) dried
- ½ cup red onion diced
- ½ cup tomato de-seeded and diced
- ½ cup cucumber diced
- 1-2 green chili finely chopped, optional
- 2 tablespoons mint leaves
- 2 tablespoons coriander leaves
- 1 tablespoon lemon juice
Spices
- ½ teaspoon kashmiri red chili powder
- 1 teaspoon roasted cumin powder optional
- 1 teaspoon chaat masala
- ½ teaspoon black salt (kala namak)
- 1 teaspoon dry mango powder (amchur)
Instructions
Soaking Black Chickpeas
- Wash and soak black chickpeas overnight or for at least 6 hours in 3 cups of water. The chickpeas will double in size when they are soaked.
Cook Black Chickpeas
- In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed and soaked black chickpeas, salt with 2.5 cups water for 8 whistles on medium-low heat. Let the pressure release naturally.Instant Pot Pressure Cooker: I generally cook the black chickpeas in an Instant Pot as it is very easy, and cooks perfectly every time. Pressure cook rinsed and soaked black chickpeas, salt with 2.5 cups water on High Pressure for 30 minutes on BEAN/CHILI mode and let the pressure release naturally.Note: 1 cup of dried black chickpeas yields 2.5 cups of boiled black chickpeas.
Assembling the Salad
- In a large mixing bowl, add all the salad ingredients like boiled kala chana (brown chickpeas), veggies, herbs, spices and lemon juice. Toss gently to combine.
- Serve immediately or cover and refrigerate for at least 1 hour before serving.
Notes
Tips to Make the Best Black Chickpea Salad
- Black Chickpeas: Remember to use black chickpeas that are within their shelf life for the best taste and texture. The older or aged chickpeas will take more time to cook.
- Soaking Kala Chana: I recommend soaking black chickpeas overnight or for at least 6 hours in water as they have tougher skin. Soaking helps to cook faster and soften them, which makes them easier to digest.
- No-Soak Method: If you do not have time to soak dried black chickpeas, then rinse 2-3 times and follow the exact cooking instructions. Adjust the Pressure cooking time to 50 minutes in the Instant Pot.
- Cool the chickpeas before adding them to the salad: Otherwise, warm chickpeas will wilt the fresh veggies and lose their freshness.
- Use Fresh Herbs: Fresh herbs like mint and coriander add many more flavors.
Variations
- Veggies: You may add boiled potato, boiled sweet potatoes, bell peppers, avocados, raw mango, and more.
- Chutney: You may also add a little mint coriander chutney and sweet tamarind chutney for a kick.
- Other Beans: You can also make this chaat/salad with canned or boiled white chickpeas (garbanzo beans), green chickpeas, or kidney beans (rajma).
- Sprouted Kala Chana Chaat: You can steam or boil the black chickpeas sprouts till they are almost cooked and use them in the recipe for a healthier version.
- Spice Level: Adjust the spice level to your taste after you mix the chaat ingredients. Increase or decrease the spices according to your preference.
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