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Kala Chana Chat Salad with lemon dressing served in a bowl.
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Kala Chana Salad

Kala Chana Salad is wholesome protein rich salad. This vegan and gluten free kala chana recipe is easy to make.
Prep Time10 minutes
Cook Time1 minute
Course: Colorful Salads
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 people
Calories: 42kcal
Cost: $5

Ingredients

  • 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
  • teaspoon red chili flakes to taste
  • salt and pepper to taste

Instructions

  • 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 !

Notes

How to Cook Black Chickpeas in Instant Pot?
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.
How to Cook Black Chickpeas on stove top pressure cooker?
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.

Nutrition

Serving: 1cup | Calories: 42kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Potassium: 210mg | Sugar: 2g | Vitamin A: 2408IU | Vitamin C: 9mg | Calcium: 21mg