Kala Chana Salad (My Style)
Kala Chana Salad (My Style)
Kala chana salad is something that is loved by all. Instead of using typical Indian spices, I’ve tried to tweak it a little and make it in a different style. I hope you all try it and love it the same way we did.
The best part? My son loved it too, which is always a bonus point for any parent 😊
I’m sharing how to make kala chana salad (my style) at home using black chickpeas cooked in a pressure cooker.
Kala chana (black chickpeas) are highly nutritious. Here are a few benefits you get when you include them in your diet:
- Improved digestion (high fiber)
- Better heart health (fiber, potassium, magnesium)
- Stabilized blood sugar levels
- Boosts immunity
- Rich in protein, vitamins, minerals (iron, folate), and antioxidants
- Helps in weight management, supports muscle growth, promotes strong bones, enhances brain function, and improves skin and hair health
With so many benefits, why not consume kala chana at least once a week?
What is Kala Chana?
Kala chana, also known as black chickpeas, is a variety of chickpeas widely used in Indian households. Compared to white chickpeas, kala chana has a firmer texture and a nuttier taste. It is packed with fiber, plant-based protein, and essential minerals, making it a wholesome and filling food option.
What is Kala Chana Salad?
Kala chana salad is a healthy dish made using boiled black chickpeas mixed with fresh vegetables and a light dressing.
Unlike kala chana chaat, which usually includes Indian spices, chutneys, and a tangy-spicy flavour, this recipe is lighter, less spicy, and more refreshing. It is perfect for kids, beginners, and anyone looking for a clean and balanced meal.
My Other Salad Recipes
- Chickpea Salad (link)
- Kala Chana Chaat (link)
Video of the Recipe
To see the ASMR video of kala chana salad, click here. (https://youtube.com/shorts/ZloCvzWYolk?si=4cDlOQQGqvIZ_boa )
Ingredients
For the Salad
- Kala chana (soaked overnight) – 1 cup 🫘
- Water – 1.5 cups 💧
- Salt (for boiling) – 1 tsp 🧂
- Onion – 1 medium 🧅
- Tomato – 2 medium 🍅
- Boiled potatoes – 2 medium 🥔
- Cucumber – 1 🥒
- Coriander leaves – a handful (optional) 🌿
For the Dressing
- Olive oil – 1 tbsp 🫒
- Garlic (crushed) – 2 to 3 cloves 🧄
- Mustard sauce – 1 tsp 🌭
- Honey – ½ tsp 🍯
- Salt – as per taste 🧂
- Black pepper powder – ½ tsp 🌶️
- Lemon juice (half lemon) 🍋
Cooking the Kala Chana
- Firstly, check the kala chana for any debris or stones. Wash them properly and soak for 5–6 hours or overnight. I soaked them at night to consume the salad the next day for lunch.
- The next day, they will double in size. Discard the soaked water and wash them again.
- Add the soaked kala chana to a pressure cooker along with 1.5 cups of water and salt. Close the lid properly.
- Pressure cook for 2–3 whistles on high flame. Let the pressure release naturally.
- Once opened, check if the kala chana is soft. If needed, cook for one more whistle.
Preparing the Veggies
- While the kala chana is pressure cooking, finely chop the onion, cucumber, tomatoes, and coriander leaves.
- Keep all dressing ingredients ready.
Preparing the Dressing
- Add all the dressing ingredients to a small bowl.
- Mix well and let it rest for one minute.
- Mix again. You may add finely chopped coriander leaves if you like, or skip it—the dressing tastes great either way.
Preparing Kala Chana Salad
- In a large bowl, add boiled kala chana, chopped onion, cucumber, tomato, boiled potatoes, and coriander leaves.
- Toss everything well.
- Slowly add the dressing while tossing continuously so it coats everything evenly.
- Taste and adjust salt or lemon juice as per your preference.
Your kala chana salad is ready 🥗
Serving Suggestions
Kala chana salad can be enjoyed as:
- A snack
- A salad
- An appetizer
- A complete meal (as we often do)
- A healthy breakfast option
How to Prep Kala Chana Salad in Advance
Kala chana salad can be easily prepped in advance, making it a great option for busy days. You can soak and pressure cook the kala chana a day earlier and store them in an airtight container in the refrigerator for up to 2 days. Chop the vegetables like cucumber, tomato, and potato and store them separately in airtight containers. Avoid chopping onions in advance, as they release moisture and lose freshness quickly. The dressing can also be prepared ahead and refrigerated for a day. When you’re ready to serve, simply mix everything together, add the dressing, toss well, and enjoy a fresh, crunchy, and nutritious kala chana salad without any last-minute hassle.
Storage Instructions
Always try to make this salad fresh and consume it immediately, as it tastes best when served fresh.
You can store leftovers in an airtight container for up to one day, but I recommend eating it fresh so it doesn’t lose its crunch. Since it contains raw onions, storing it for long is not advisable.
Frequently Asked Questions (FAQs)
- Do I need to soak kala chana before cooking?
Yes, soaking kala chana overnight (6–8 hours) helps it cook faster and makes it easier to digest.
- What if I forget to soak kala chana?
If you forget, boil 4 times more water than the quantity of chana in a pressure cooker. Add kala chana to boiling water, add salt, close the lid, and pressure cook for 6–7 whistles.
- Can I add more vegetables?
Absolutely! You can add vegetables like carrot or cabbage for extra crunch and flavour.
- Is this kala chana salad kid-friendly?
Yes, this recipe is mild, nutritious, and perfect for kids. My son loved it too!
Thank you for reading my kala chana salad recipe. If you like my recipes, do follow me on Instagram, Twitter, YouTube, and Facebook. I regularly post kid-friendly and family-friendly content there.
Till then,
Happy Cooking and Parenting!! 💛👩🍳👶
