A popular South Asian street food, kala chana (black chickpeas), are tossed in a blend of Indian spices, citrus fruit, and fresh herbs to create an irresistible chickpea salad. Vegan and gluten-free.
Main ingredients
ONION
MINT
ORANGE
POTATOES
PEPPER
CILANTRO
KALA CHANA (BLACK CHICKPEAS)
CHILLIES
LEMON
Soak kala chana (black chickpeas) overnight in plenty of water. This shortens the cooking time.
Drain the water and add the chickpeas to an Instant Pot with 2 cups of water. Cook for 10 minutes.
Cook the potatoes with 5 cups of water for 10 minutes or until soft. They should not be overly soft, or they will turn to mush.
Prepare the ingredients for assembly: Finely chop the onion, dice pepper into small cubes, and chop fresh mint leaves.
Chop fresh cilantro leaves and green chilies finely and cut orange segments into small pieces.
Now it's time to assemble the salad. To a large bowl, add the drained cooked chickpeas, onion, pepper, chillies and herbs.
Next, add the spices: chaat masala, mango powder, cumin, salt, and fresh lemon juice. Stir to combine well.
Next, add cooked potato chunks along with chopped orange pieces. Stir gently to combine all the chaat salad ingredients.
Prepare the tamarind chutney by adding tamarind paste and water to a small blender. Blitz until smooth.
Top your kala chana salad with tamarind chutney. Stir to coat the salad with the chutney and enjoy!
High protein
Excellent source of fibre
Excellent source of iron
Excellent source of vitamins A & C
Low in saturated fat