Kala Chana Salad is a nutrient-packed delight with vibrant flavors and wholesome ingredients. Made with cooked black chickpeas and fresh vegetables, this salad is rich in plant-based protein, fiber, and essential nutrients.
Let me show you how easy it is make this delicious recipe of kala chana , along with tantalizing dressing ideas, and provide storage and meal prep tips to effortlessly incorporate this wholesome dish into your routine.
This recipe is vegan and gluten free. You can buy Black Chickpeas in Indian grocery stores as well as on Amazon.
What is Kala Chana
Kala Chana, also known as black chickpeas, is a variety of chickpeas that are smaller and darker in color compared to the more common beige chickpeas. These legumes have a nutty flavor and a firm texture.
Kala Chana is widely used in various cuisines around the world and is known for its high protein and fiber content, making it a nutritious choice for vegetarian and vegan diets.
It is a staple ingredient in Indian, Middle Eastern, and Mediterranean cuisines, often used in curries, salads, soups, and snacks. Kala Chana Curry is our staple dinner nutrient powerhouse.
Cooked Kala chana, imparts a unique earthy flavor and a hearty texture to this salad. Moreover, the combination of fresh vegetables and aromatic herbs creates a symphony of flavors, elevating the taste experience.
Kala Chana : Kala chana, also called black chickpeas ( garbanzo beans) You can buy Black Chickpeas in Indian grocery stores as well as on Amazon.
Vegetables and Greens : I like to layer the salad with variety of mixed greens and crunchy vegetables. Onion, tomatoes and cucumber are my go-to salad components. You can use baby spinach, Cole slaw mix, spring greens, lettuce, kale or other greens.
Dressing : I used olive oil, lemon juice, roasted cumin seeds, Red Chili flakes and salt and pepper.
To make Kala Chana Salad, start by soaking the black chickpeas overnight. Then, cook them until tender yet slightly firm. Recipe card has instructions on how to cook it Instant Pot as well as stove top pressure cooker.
Once cooled, combine the black chickpeas with finely chopped cucumbers, tomatoes, red onions, and leafy in a large bowl.
Make the dressing by whisking together olive oil, cumin seeds, lemon juice, red pepper with salt and pepper.
Toss gently to mix all the ingredients. Serve cold and Enjoy !
To enhance the flavors of the salad, try these dressing ideas:
- Tangy Yogurt Dressing: Whisk together Greek yogurt, lemon juice, minced garlic, and a pinch of salt. Drizzle this creamy dressing over the salad for a zesty twist.
- Zesty Lemon-Herb Vinaigrette: Combine lemon juice, extra-virgin olive oil, Dijon mustard, minced garlic, chopped fresh herbs (such as parsley and basil), salt, and pepper. Mix well and drizzle over the salad for a refreshing kick.
- Avocado Cilantro Lime Dressing : This creamy and herbaceous dressing adds a wonderful flavor boost to this earthy salad.
- As a Indian Kala Chana Chat with Mint Cilantro Chutney and Date Tamariand Chutney.
Serve the black chana chat salad chilled or at room temperature to savor its vibrant flavors. As a Light Lunch: Enjoy the salad as a standalone meal, accompanied by a slice of crusty whole-grain bread.
Side Dish: Pair it with grilled chicken, fish, or tofu for a well-rounded meal.
Party Platter: Present the salad on a colorful platter garnished with lemon wedges and a sprinkle of chaat masala for an appetizing party starter.
Storage and Meal Prep:
For optimal freshness and convenience, consider these storage and meal prep tips:
Refrigeration: Store the salad in an airtight container in the refrigerator for up to three days.
Meal Prep: Prepare a large batch of Kala Chana Salad and portion it into individual containers for grab-and-go lunches or quick snacks throughout the week.
- For added flavor, toss the cooked chickpeas in olive oil, paprika, cumin, and salt before roasting them in the oven until crispy.
- You can also substitute with white chickpeas (garbanzo beans) in this recipe. Our favorite Chickpea Salad ( chana salad) is also glorious.
- To save time, use canned chickpeas instead of soaking and cooking them from scratch. Rinse them thoroughly before adding them to the salad.
- You can add variety of different vegetables to this salad.
Wash and soak 1 cup black chickpeas in 3 cups of cold water overnight. Discard the water. Pressure cook on high with 2 cups of water in instant pot for 30 mins. Let the pressure release naturally. Drain the excess water and use the black chickpeas in this recipe
Wash and soak 1 cup black chickpeas in 3 cups of cold water overnight. Discard the water. Cook it in manual pressure cooker with 2.5 cups water and ½ tsp. salt for 20 minutes and 4 whistles. Let the pressure open naturally. Drain the excess water and use.
Hope you enjoy Nutrient-Packed Kala Chana Salad – A Delicious and Healthy Delight. Here are some additional beans and pasta salad recipes for you to enjoy.
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Kala Chana Salad
- 1 cup cooked black chickpeas kala chana
- 1 cup cucumber diced in bite size pieces
- 1 cup tomatoes diced in bite size pieces
- ½ cup onion diced in bite size pieces
- 3 cups leafy greens I used cole slaw mix and spring greens
- 1 teaspoon roasted cumin seeds
For Salad Dressing
- 1 Tablespoon Olive oil
- 1 Tablespoon Lemon Juice freshly squeezed
- ⅛ teaspoon red chili flakes to taste
- salt and pepper to taste
- Add the leafy greens, diced cucumber, tomatoes and onion and boiled black chickpeas to a bowl. Sprinkle roasted cumin seeds on the top.
- Whisk together olive oil, salt and pepper, lemon juice and red chili flakes together. Pour the dressing over the salad mix. Toss well to combine.
- Taste and adjust salt as needed. Enjoy !
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