Kala Chana Chaat Recipe (Black Chickpea Salad)

5 from 2 votes

The Kala Chana Chaat recipe is healthy, protein-packed, refreshing, and tangy, made with black chickpeas, onion, tomatoes, and a few Indian spices.

Course Salad

Cuisine Indian

Keyword black chickpea salad, kala chana chaat, kala chana salad

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 8 10

Cook Time 30

Total Time 8 40

Servings

Calories 182kcal

Author Bhavana Patil

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.

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.

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.

I have cooked the black chickpeas in my electric pressure cooker, Instant Pot DUO60 6 QT

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.

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.