One loaded kala chana chaat coming at ya! A popular South Asian street food, here kala chana, aka black chickpeas, are tossed in a delicious blend of Indian spices, citrus fruit, and fresh herbs to create a simple, irresistible chickpea salad. This quick 30-minute recipe is perfect for a healthy, high-protein nutrient-packed breakfast, lunch, or anytime really! Vegan and gluten free.
Kala chana chaat salad
- 1 cup kala chana, dried, soaked overnight
- 7 cups water, for boiling black chickpeas and potatoes
- 2 potatoes, medium, diced into medium-sized chunks
- 1 bell pepper, red, diced into in small cubes
- 1 onion, medium, finely chopped
- 1 cup mint leaves, fresh, washed, finely chopped
- 1.5 cups coriander, fresh, washed finely chopped
- 1 tbsp chaat masala
- ½ tsp cumin powder
- ½ tsp mango powder
- 1½ lemons, fresh, juice
- 1½ tsp salt, sea salt
- 1 orange, medium sized, sliced into medium chunks
- 2 green chillies, washed, finely chopped
Tamarind chutney (imli)
- ¼ cup tamarind paste, no added sugar or salt
- ½ cup water, adjust according to preferred consistency
Kala chana chaat salad
Drain the soaked black chickpeas and cook in an Instant pot with 2 cups of water for 10 minutes
In a medium saucepan, add potatoes along with 5 cups of water and cook for 10 minutes. They should not be overly soft, or they will turn to mush
Now it's time to assemble all the ingredients for the salad. To a large bowl add the drained cooked chickpeas along with onion, pepper, green chillies, mint, coriander, chaat masala, cumin, mango powder, salt, and lemon juice. Toss to mix
Add cooked potatoes and orange chunks and gently mix to combine well. Set aside and make the tamarind (imli) chutney
- If you're looking for a little more protein in your kala chana chaat, then top with some roasted peanuts or hemp seeds.
- To give kala chana chaat added heat, add more green chillies.
- For added sweetness, drizzle the chaat with maple syrup before topping it with the tamarind chutney.
- I like to serve the kala chana chaat over chopped romaine lettuce for some added crunch. Plus, it helps check off my daily dose of greens when I'm reaching for seconds!
- Despite the fact that I adore black chickpeas, you may also use conventional ones in this dish.
- To prevent a mushy salad, don't overcook the potatoes and black chickpeas.
- This salad is versatile and a great way to use up other leftover veggies such as cooked zucchini and eggplant.
- This salad may be served hot or cold.
Nutrition Information:
Calories: 333kcal (17%)Carbohydrates: 65g (22%)Protein: 19g (38%)Fat: 4g (6%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 785mg (33%)Potassium: 3135mg (90%)Fiber: 14g (56%)Sugar: 14g (16%)Vitamin A: 4456IU (89%)Vitamin C: 396mg (480%)Calcium: 793mg (79%)Iron: 27mg (150%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.