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Kala Chana Chaat (Black Chickpea Salad) | Vegan, Gluten Free

5 from 2 votes
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One loaded chana chaat coming at ya! A popular South Asian street food, Kala chana, aka dark chickpeas are tossed in a delicious blend of Indian spices, citrus fruits, and fresh herbs to create a simple, yet irresistible dish - perfect for breakfast, lunch or anytime really! Vegan and gluten free.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad, Side
Servings: 10 people
bowl of kala chana chaat with flower and herbs on top and tray in the background

Ingredients

  • 2 cups kala chana dried, soaked overnight, black chickpeas
  • 8 cups water
  • 3 potato medium, boiled (not too soft), cut into medium sized cubes
  • 1 red bell pepper cut in small cubes
  • 1 onion large, finely chopped
  • 1 cup mint leaves fresh, finely chopped
  • 1.5 cups coriander fresh, finely chopped
  • 1 tbsp chaat masala
  • 1/2 tsp cumin powder
  • 1/2 tsp mango powder
  • 1.5 lemon juice
  • 1.5 tsp salt
  • 3 orange medium sized, sliced segments
  • 2 green chilli finely chopped

Instructions

  • Soak the dried kala chana (black chickpeas) overnight
  • Drain the water and cook in the pressure cooker with 8 cups of water for 10 minutes (3 whistles) or until cooked.
  • In the meantime, wash, peel and cut the potatoes into medium bite-sized chunks. Transfer to a small pot, and boil the potatoes in 4 cups of water for 10 minutes or until cooked. You don't want them to be too soft, otherwise they will be a mushy.
  • Drain the cooked chickpeas and add to a large bowl and set aside
  • Drain the potatoes and add them to the chickpeas along with the remaining ingredients. Toss gently to mix well - being careful not to break the potato cubes.Garnish with tamarind chutney and serve either warm or chilled.
  • Garnish with orange segments and serve either warm or chilled

Notes

  • Make sure to sprout the chickpeas for an extra boost of nutrition. Soaking will help to speed up the cooking too.
  • Although I love using black chickpeas, you can also use regular ones for this salad
  • Avoid overcooking the potatoes to prevent a mushy salad
  • This salad is very versatile and a great way to use up other leftover veggies such as zucchini and eggplant
  • You can eat this salad warm or cold with my tamarind chutney
  • Store leftovers in the fridge for up to 3 days
Nutrition Facts
Kala Chana Chaat (Black Chickpea Salad) | Vegan, Gluten Free
Amount Per Serving
Calories 174 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 472mg20%
Potassium 2009mg57%
Carbohydrates 35g12%
Fiber 7g28%
Sugar 7g8%
Protein 10g20%
Vitamin A 2730IU55%
Vitamin C 256.4mg311%
Calcium 501mg50%
Iron 17.6mg98%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.