Kala Chana Salad Recipe | Black Chickpea Salad

This healthy and colorful kala chana salad or black chickpea salad is full of many flavors one can think of. It is a meal in itself with loaded nutrients. Having tangy raw mango pieces, crunchy veggies, and spicy chili gives a yummy taste altogether in this salad recipe. Kala chana salad is full of protein, glutenfree, healthy and colorful to eat. You can add paneer or tofu also to make it more nutritious otherwise this salad goes in the vegan category too.

My husband went to a restaurant from his office and had this salad in starters. He loved this so much that he bought a serving for me too. Then we both started guessing its ingredients and dressing. After few attempts, we found a way to make this salad like the way he had in the restaurant. Now we eat our black chickpeas in this form and my son who really does not like kala chana eat with much love and taste. I am sure you will love it too.

To make kala chana salad you can use soaked kala chana as it is to make it more crunchy. I tempered them with cumin seeds and red chili powder, cooked on the medium flame for 5 min without covering the lid to make chana softer. Mix this soft chana with rest of the ingredients and dressing. Kala chana salad or black chickpea salad is ready to serve. Every bite of this salad is so flavorful. Just yummy.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

So let see how I prepared this delicious summer kala chana salad or black chickpea salad.

Kala Chana Salad Recipe|Black Chickpea Salad

Ingredients                                                                                   6-8 servings

1 Cup raw black chickpea or kala chana
1 Medium size cucumber chopped into small pieces
½ Cup capsicum
1 Big tomato chopped into small pieces
1 Medium onion chopped finely
½ Cup corn
1 Big size raw mango chopped into small pieces
1 teaspoon green chili chopped finely

For Dressing
3 Tblsp tomato ketchup
2 Tblsp lemon juice
2 Tblsp rice vinegar (or normal vinegar)
salt as per taste

For Tempering
1 Tblsp vegetable oil
½ teaspoon red chili powder
1 teaspoon cumin seeds

Method

1. First soak raw kala chana in 4 cups of water overnight.
2. After they are soaked prepare for tempering. Heat oil in a kadhai. To this add cumin seeds. Once cumin seeds start crackling add soaked kala chana. Sprinkle red chili powder and mix well. Cook this on medium heat for 5 minutes. After 5 minutes switch off the heat and let it cool down. Meanwhile, chop cucumber, tomato, capsicum, onion, raw mango and green chili.
3. In a mixing bowl add chopped cucumber, tomato, raw mango, capsicum, corn, onion and green chili. Mix this well.
4. Now add half cooked kala chana to the mixing bowl. Combine this mixture very well.
5. In a bowl mix all ingredients together for dressing and pour it over the mixture. Combine well.
6. Adjust salt as per taste.
7. Serve this kala chana salad or black chickpea salad immediately.

Notes

1. You can make this salad by replacing with chickpeas or black eyes peas too. Both taste great.
2.  Adjust chilies as per taste.
3.  You can use tinned chickpeas as well. Skip the tempering part. Just add 1 teaspoon cumin seed powder and serve.
4.  Keeping it for longer makes it soft. Also due to salt, it starts leaving the water. So serve as soon as you prepare it.

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Kala Chana Salad Recipe | Black Chickpea Salad

This healthy and colorful kala chana salad or black chickpea salad is full of many flavors one can think of. It is a meal in itself with loaded nutrients. Having tangy raw mango pieces, crunchy veggies, and spicy chili gives a yummy taste altogether in this salad recipe. Kala chana salad is full of protein, glutenfree, healthy and colorful to eat. You can add paneer or tofu also to make it more nutritious otherwise this salad goes in the vegan category too.

5 from 6 votes

Print Pin Rate

Course: Salad, Snack

Cuisine: Indian

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 8 Servings

Calories:

Author: Bhawana

Ingredients

• ▢ 1 Cup raw black chickpea or kala chana
• ▢ 1 Medium size cucumber chopped into small pieces
• ▢ ½ Cup capsicum
• ▢ 1 Big tomato chopped into small pieces
• ▢ 1 Medium onion chopped finely
• ▢ ½ Cup corn
• ▢ 1 Big size raw mango chopped into small pieces
• ▢ 1 teaspoon green chili chopped finely

For Dressing

• ▢ 3 Tblsp tomato ketchup
• ▢ 2 Tblsp lemon juice
• ▢ 2 Tblsp rice vinegar (or normal vinegar)
• ▢ salt as per taste

For Tempering

• ▢ 1 Tblsp vegetable oil
• ▢ 1 /2 teaspoon red chili powder
• ▢ 1 teaspoon cumin seeds

Instructions

• First soak raw kala chana in 4 cups of water overnight.
• After they are soaked prepare for tempering. Heat oil in a kadhai. To this add cumin seeds. Once cumin seeds start crackling add soaked kala chana. Sprinkle red chili powder and mix well. Cook this on medium heat for 5 minutes. After 5 minutes switch off the heat and let it cool down. Meanwhile, chop cucumber, tomato, capsicum, onion, raw mango and green chili.
• In a mixing bowl add chopped cucumber, tomato, raw mango, capsicum, corn, onion and green chili. Mix this well.
• Now add half cooked kala chana to the mixing bowl. Combine this mixture very well.
• In a bowl mix all ingredients together for dressing and pour it over the mixture. Combine well.
• Adjust salt as per taste.
• Serve this kala chana salad or black chickpea salad immediately.

Notes

1. You can make this salad by replacing with chickpeas or black eyes peas too. Both taste great.
2.  Adjust chilies as per taste.
3.  You can use tinned chickpeas as well. Skip the tempering part. Just add 1 teaspoon cumin seed powder and serve.
4.  Keeping it for longer makes it soft. Also due to salt, it starts leaving the water. So serve as soon as you prepare it.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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This is my entry for the second day of BM #90 Week 1 Day 3.