This Kala Chana Salad Recipe (also known as Black Chickpea Chaat) comes from North‑Indian street‑food traditions, where protein‑packed kala chana are dressed with crisp vegetables, zesty lemon and chaat masala for a refreshing, tangy bite. The nutty flavour and firm texture of brown chickpeas carry bold spices like roasted cumin and red chilli while cooling onion, tomato and cucumber add crunch. I love pairing this fibre‑rich, vegan salad with fluffy phulkas, a bowl of Gujarati dal and a quick bhindi stir‑fry for a balanced week‑day lunch.
Because kala chana is slow‑digested and iron‑rich, this salad keeps you full longer, helps stabilise blood sugar and is a smart choice during hot Indian summers when light, no‑oil meals feel best. Pomegranate arils give pops of sweetness and vitamin C, while roasted peanuts boost healthy fats. Make a double batch: it tastes even better the next day and packs beautifully into lunch boxes.
Serve Kala Chana Salad Recipe along with Gujarati Dal, Roti, Bhindi Masala Recipe and Quinoa Foxtail rice for a wholesome lunch meal.
If you like this recipe, you can also try other salad recipes such as :
- Lentil Tabbouleh Recipe
- Watermelon Panzanella Salad Recipe
- Charred Corn and Radish Salad Recipe