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–+ servings
Healthy protein-rich black chickpea salad mixed with colorful vegetables and lemon garnish.
Callie Brooks

Healthy Kala Chana Salad Recipe

This refreshing Indian-style black chickpea salad combines earthy kala chana with crunchy veggies, tangy lemon juice, and bold spices. It's a protein-packed, fiber-rich meal that’s perfect for a quick, nourishing snack or light lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salad
Cuisine: Indian
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup boiled black chickpeas (kala chana)
  • 0.5 medium onion, finely chopped
  • 1 medium tomato, finely chopped and deseeded
  • 0.5 medium cucumber, finely chopped
  • 1 green chili, finely chopped (adjust to taste)
  • 2 tbsp chopped coriander leaves
  • 1–2 tbsp fresh lemon juice
  • 1 tsp chaat masala
  • 0.5 tsp roasted cumin powder
  • 0.25 tsp red chili powder (optional)
  • 0.5 tsp black salt
  • to taste regular salt

Equipment

  • mixing bowl
  • chopping board
  • knife
  • citrus juicer
  • strainer or colander

Method
 

  1. Soak kala chana overnight and boil until soft but firm. Drain well. If using canned chickpeas, rinse and drain thoroughly.
  2. Chop onion, tomato (deseeded), cucumber, chili, and coriander leaves finely for even mixing.
  3. In a large bowl, combine the cooked chickpeas with all chopped vegetables.
  4. Add chaat masala, roasted cumin powder, red chili powder, black salt, and regular salt to taste.
  5. Squeeze in fresh lemon juice and toss the salad gently until everything is well coated.
  6. Serve immediately or chill for 15 minutes before serving for a crisp, refreshing taste.

Nutrition

Calories: 230kcalCarbohydrates: 36gProtein: 12gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.9gSodium: 720mgPotassium: 560mgFiber: 10gSugar: 6gVitamin A: 850IUVitamin C: 18mgCalcium: 80mgIron: 2.5mg

Notes

Soak kala chana overnight for the best texture. For extra flavor, toast cumin seeds before grinding. You can also add grated carrots or pomegranate seeds for seasonal variation. Chill for at least 15 minutes before serving.

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