This Kala Chana (black chickpeas salad) Salad is mouthwatering, is rich in protein, healthy fats!

Kala Chana Salad

Here’s what I thought about Salads a while ago: “Salads are healthy but delicious? no! One only has salads if one is concerned about one’s health. Why else one would ‘chose’ a salad?” But not anymore! I have a few salad recipes these days, which I love for their taste first and health benefits later! Find all healthy and delicious salads on the blog here. And this Kala Chana salad (Black Chickpeas Salad) tops the list. Please give it a try and I am sure it will be your go-to salad. 

What is Kala Chana?

Kala chana or black chickpeas is a common legume in India – it is rich in protein, fiber and calcium! It is the black cousin of chickpeas and has a little different taste. Once you get used to the taste, it isn’t a long shot that you may like it more than white chickpeas.  

How to make Kala Chana Salad?

Step-by-Step Instructions

Serves:

2                                                        

 

Ready In:

10 minutes with Boiled Chickpeas

 

Diet: 

Vegan,

Gluten-Free 

Ingredients

  • 1 cup Boiled Kala Chana (Black Chickpeas)

  • 1/4 cup peeled and grated Radish 

  • 1 medium avocado

  • 2 tbsp Pumpkin seeds

  • 5-6 pecan halves (or walnut halves), preferably soaked overnight.

  • 2 tbsp chopped coriander leaves (cilantro)

  • 2 tbsp lemon juice

  • 1/2 teaspoon salt, per taste

  • 1/2 teaspoon black pepper

  • 1/2 tablespoon olive oil (optional)

  • 1 teaspoon Ghee or plant-based oil for cooking Chickpeas

  • 1 teaspoon turmeric

  • 1/4 teaspoon Hing (Asafoetida); Gluten-free Hing if on GF diet

    Kala Chana Salad
    Step 1

    Prepare Kala Chana, if not already: 

    (a) Soak 3/4 cups of raw Kala Chana Overnight.

    Instant Pot: (b) Add a little ghee, Hing (Asafoetida), and turmeric to the pot.

    (c) Roast for a few seconds.

    (d) Add soaked Kala Chana, twice the water, and one teaspoon salt to the Pot. Press “bean-chili mode -normal,” which will turn the setting to 30 minutes. 

    (d) ‘Bean/Chili-Normal’ cooks the chana well but, sometimes, depending on the type of Kala Chana (it could be older), you might need to press bean/chili to be high: 45 minutes. 

    (e) Let the pressure release naturally for 15 minutes. Let it cool down, drain the water, and keep it aside.

    Stovetop Pressure Cooker: Add a little ghee, Hing (Asafoetida), and turmeric to the pressure cooker. Roast for a few seconds. Add soaked Kala Chana, twice the water, one teaspoon salt to the Pressure cooker on medium flame. 4-6 whistles on a stovetop pressure cooker should be okay to cook the Kala Chana. Let it cool down, drain the water, and keep it aside. We will use a part of it for blending.

    Step 2

    Peel and deseed the Avocado and chop into small, almost an inch big pieces. 

    Step 3

    Mix all the ingredients in a salad bowl and serve.

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    Kala Chana Salad
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    Kala Chana Salad

    This Kala Chana (black chickpeas salad) Salad is mouthwatering, is rich in protein, healthy fats, and very delicious!
    Course Salad
    Cuisine Indian
    Keyword chickpea salad, healthy salads
    Prep Time 10 minutes
    Total Time 4 minutes
    Servings 2
    Calories 449kcal

    Equipment

    • Instant Pot or Pressure Cooker to Cook Chickpeas, if not already

    Ingredients

    • 1 cup Cooked/Boiled Kala Chana Boiled Black Chickpeas
    • 3/4 cup peeled and grated Radish Daikon
    • 1 avocado Medium
    • 2 tablespoons Pumpkin seeds
    • 5-6 pecan halves
    • 2 tablespoon finely chopped coriander leaves (cilantro)
    • 2 tablespoon lemon juice
    • 1/2 teaspoon salt per taste
    • 1/2-1 teaspoon black pepper
    • 1 teaspoon extra-virgin olive oil optional
    • 1 teaspoon Ghee or plant-based oil for cooking Chickpeas
    • 1 teaspoon turmeric
    • 1/4 teaspoon Hing (Asafoetida) Gluten-free Hing if on GF diet

    Instructions

    • Prepare Kala Chana, if not already: 
      Soak 3/4 cups of raw Kala Chana Overnight.
      Instant Pot: Add a little ghee, Hing (Asafoetida) and turmeric to the pot. Roast for a few seconds. Add soaked Kala Chana, twice the water, and one teaspoon salt to the Pot. Press "bean-chili mode -normal," which will turn the setting to 30 minutes. 
      'Bean/Chili-Normal' cooks the chana well but, sometimes, depending on the type of Kala Chana (it could be older), you might need to press bean/chili to be high: 45 minutes. 
      Let the pressure release naturally for 15 minutes. Let it cool down, drain the water and keep it aside.
      Stovetop Pressure Cooker: Add a little ghee, Hing (Asafoetida), and turmeric to the pressure cooker. Roast for a few seconds. Add soaked Kala Chana, twice the water, one teaspoon salt to the Pressure cooker on medium flame. 4-6 whistles on a stovetop pressure cooker should be okay to cook the Kala Chana.Let it cool down, drain the water and keep it aside. We will use a part of it for blending.
    • Peel the Avocado and chop into small, almost an inch big pieces. 
    • Mix all the ingredients in a salad bowl and serve.

    Nutrition

    Calories: 449kcal | Carbohydrates: 42g | Protein: 13g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 624mg | Potassium: 1141mg | Fiber: 11g | Sugar: 3g | Vitamin A: 312IU | Vitamin C: 36mg | Calcium: 124mg | Iron: 4mg
    Disclaimer: I use WP Recipe maker for Nutrition Value calculation and are the best estimates using the plugin. Please use your nutritional value calculator if you have one.

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