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