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Kala Chana Salad Recipe - Black Chickpea Salad
5 from 9 votes

Kala Chana Salad Recipe - Black Chickpea Salad

This Kala Chana Salad , a popular Indian Chana made with Black Chickpea is a quick appetizer rich in savory flavors of onion, tomato, spices, and lemon juice.

Prep Time
5 mins
Total Time
5 mins
Servings: 4 people
Calories: 150 kcal
Course: Salad, Appetizer
Cuisine: Indian

Ingredients

  • 2 cup chickpeas can boil a day before, black; boiled
  • 1 medium onion chopped
  • 1 large tomato chopped
  • 1 small green chili chopped (optional
  • 2 teaspoon lemon juice can use raw mango grated or Dry mango powder
  • 1 teaspoon red chili powder optional
  • 1 teaspoon black pepper
  • alt as per taste

Instructions

    Cup of Yum
  1. Gather all the ingredients, wash them and chop onion and tomato.
  2. This recipe uses boiled kale chana. I had boiled the black chickpea a night before. Generally, whenever I make kala chana curry, I store a large bowl from it to make this salad. For boiling Kala Chana, soak them for 4-8 hrs in water. Drain the water and add the Kala chana to a pressure cooker. Add salt and water to soak them one inch deep. Give two whistles on full flame and simmer for 15 min. Once the cooker cools off, Take out the kala chana and the water can be used to knead the dough. It's rich in calcium and we have it as a warm kala chana soup as well
  3. Take a large bowl and add kala chana, chopped onions, green chilies, tomatoes. Sprinkle salt, black pepper and red chilly powder. Give it a good mix. Add lemon juice and top it with green coriander leaves.
  4. The Black Chickpea salad is ready. Enjoy it!

Notes

  • Notes
  • The boiled chana water can be used to knead the dough. It's rich in calcium and we have it as a warm kala chana soup as well.
  • If you are not making salad the same day, store the room temperature already boiled Black chickpea in refrigerator for making salad the following day.
  • This salad would be good for 2-3 days storage in refrigerator.
  • The salad is mild spicy but being an Indian we love the heat in salad and other appetizers. My version of spicy may not be same as yours. Start with less chilly and gradually add more as per your taste.
  • You may garnish it with pomegranate, boiled potatoes chunks or raw paneer.

  • If you are boiling chana from scratch, this recipe may take 25 min.

    Nutrition Facts

    Serving size: 1 bowl

    Servings: 4

    Amount per serving  

    Calories 150

    % Daily Value*

    Total Fat 2.2g 3%

    Saturated Fat 0.3g 1%

    Cholesterol 0mg 0%

    Sodium 202mg 9%

    Total Carbohydrate 26g 9%

    Dietary Fiber 7.2g 26%

    Total Sugars 5.6g  

    Protein 20.8g  

    Vitamin D 0mcg 0%

    Calcium 51mg 4%

    Iron 3mg 15%

    Potassium 325mg 7%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.