Creamy Kala Chana Or Black Chickpea Salad
This creamy kala chana salad is the easiest salad ever! It is refreshing, tangy, spicy and takes no time to prepare. Just add all the ingredients into a bowl, give it a toss and it’s ready to serve. You can have this salad as a mid-day snack or you can even have it for breakfast and lunch.
What is kala chana?
Kala chana, also called black chickpea, is a desi or Indian variety of chickpea. They are slightly smaller in size and are darker in colour. These chickpeas have a rough outer covering and are extremely nutritious. Kala chana is rich in protein, fibre and iron. Daily consumption can reduce cholesterol levels, regulates blood sugar, prevent anaemia and can also treat digestive disorders.
What do you need to make kala chana salad?
Kala Chana – Soak the black chickpeas in 4-6 cups of water for 6-8 hours or overnight. Then pressure cook until they are fully boiled. If you don’t want to use kala chana then you can also use kabuli chana or white chickpeas (garbanzo beans).
Onion, Tomato and Mint – You can use any vegetable of your choice.
Lemon Juice – You can also use vinegar.
Cheese and Jalapeno Dip – I have used Veeba’s Cheese and Jalapeno Dip. But if you don’t want to use that then replace it with mayonnaise. Along with that, add cheese, green chilli paste and red chilli powder.
Black pepper and Salt
How to make this creamy salad healthier?
Instead of the cheese-jalapeno dip or mayonnaise, you can use yoghurt/curd in this recipe.
How to make Kala Chana Salad?
Take a bowl, add all the ingredients into it. Give it a good mix. And then serve immediately. But if you don’t want to serve it immediately then don’t add salt. Otherwise, the salad will become watery and the veggies won’t stay crunchy. So always remember, add salt just before serving.
Watch how to make Kala Chana Salad:
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Creamy Kala Chana Or Black Chickpea SaladSneha Paul
- 1 cup kala chana or black chickpea boiled
- ½ cup onion chopped
- ½ cup tomato chopped
- 1 tbsp mint leaves chopped
- ¼ cup Veeba cheese and jalapeno dip
- 1 tsp lemon juice
- ½ tsp black pepper powder
- Salt to taste
- Take a medium-sized bowl, add boiled kala chana, onion, tomato, mint leaves, cheese-jalapeno dip, lemon juice, black pepper powder and salt.
- Give them a good mix. Make sure the chickpeas and veggies are coated with the dip.
- Kala chana salad is ready to serve!
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