Vegan Mediterranean Chickpea Salad Recipe | Healthy Chickpea Potato Salad(Chana Chaat)
There are many salads in this world but Vegan Mediterranean Chickpea Salad is my favorite and easy to make dish. Vegan Mediterranean Chickpea Salad(Black Chana Chaat) is a delightful and nutritious Indian dish that will tantalize your taste buds with its burst of flavors.
This wholesome snack, made with black chickpeas, is a perfect combination of health and taste. Whether you’re looking for a quick appetizer, a light meal, or a satisfying party snack, Vegan Mediterranean Chickpea Salad (Black Chana Chaat) is the ideal choice. Packed with protein, fiber, and an array of vibrant spices, this salad is not only delicious but also incredibly nourishing.
Serve this salad standalone with chilled beverage or with main course. It can be enjoyed in anyway as the flavor and tastiness is really take you in the different planet.
So, today we will go to a new journey of Vegan Mediterranean Chickpea Salad and definitely you’ll enjoy this flavorful journey.
How to make Chickpea Salad
- Soak 250gm black chickpeas in water overnight or for at least 6-8 hours. Rinse them thoroughly the next day before cooking.
- Boil the soaked chickpeas in a pressure cooker or a large pot until they become tender. This usually takes around 20-25 minutes in a pressure cooker. If you’re using a pot, it might take a little longer. Once cooked, drain any excess water and set the chickpeas aside.
- Now take a kadai/pan and pour 2 teaspoon oil and 1 slit green chilies in it.
- Afterwards put the soaked black chickpeas into it.
- Sprinkle the roasted 1/4 teaspoon haldi, 1/2 red chili powder, 1/4 teaspoon garam masala, 1/4 teaspoon amchur powder, 1/4 teaspoon cumin powder & 1/2 teaspoon salt. These spices add a burst of aromatic flavors that complement the chickpeas and fresh ingredients.
- Mash black chickpeas thoroughly with the help of big serving spoon.
- After these steps transfer the cooked chickpeas to a bowl.
- Pour 1 teaspoon green chutney on it. It will enhance the flavor of chaat.
- Drizzle 1 teaspoon taramind sauce on it. These chutneys add a tangy and zesty twist to the chaat, balancing the flavors perfectly.
- Put 2 tablespoon yogurt in chat.
- In that mixing bowl, combine the 1/2 finely chopped onion, 2 tablespoon chopped tomato, 1boiled potato (cubed), and 2 tablespoon fresh cilantro leaves & 2 tablespoon finely chopped mint leaves. Mix them well to create a flavorful base for the chaat.
- Last but not the least add 1/2 chopped cucumber.
- Mix well so that chutneys & chickpeas get mixed with all other ingredients.
- If you’d like to enhance the presentation, garnish the Black Chana Chaat with a handful of sev or thin crunchy noodles and some pomegranate seeds. This adds a lovely crunch and pop of color to the dish.
Serve the Black Chana Chaat immediately, as it tastes best when fresh and flavorsome.
Expert Tips
Soak and Cook the Chickpeas Well: Make sure to soak the black chickpeas for the recommended time to ensure they cook evenly and become tender. Overcooked or undercooked chickpeas can affect the overall texture and taste of the chaat. When boiling the chickpeas, add a pinch of baking soda to the water, as it helps soften the chickpeas and reduces cooking time.
Customize Spice Levels: Adjust the spice levels according to your preference. If you like it spicier, increase the amount of green chilies or red chili powder. On the other hand, if you prefer a milder taste, go easy on the spices.
Chop Ingredients Uniformly: Cut the vegetables, such as onions, tomatoes, and cucumbers, into small, uniform pieces. This ensures a consistent taste in every bite and makes the chaat more visually appealing.
Fresh Ingredients: Use fresh and ripe ingredients for the best flavor. Ripe tomatoes and crisp cucumbers will enhance the taste of the chaat significantly.
Tamarind and Mint-Coriander Chutney: For authentic flavor, try to make the tamarind and mint-coriander chutneys at home. However, if you’re short on time, you can use store-bought versions. Adjust the sweetness and tanginess of the chutneys to suit your taste.
Experiment with Garnishes: While sev and pomegranate seeds are classic garnishes, you can get creative and add more toppings like chopped nuts (e.g., almonds, cashews), grated carrots, or even some yogurt for a creamy touch.
Accompaniments: Black Chana Chaat is usually served as a standalone dish, but you can pair it with other Indian snacks or side dishes to create a delightful chaat platter.
FAQs
Q: Is Black Chana Chaat spicy?
A: The spice level of Black Chana Chaat can be adjusted according to individual preferences. The dish typically includes green chilies and red chili powder, which can add some heat. However, you can control the spiciness by reducing the amount of chili powder or omitting the green chilies if you prefer a milder version.
Q: Can I use canned chickpeas instead of dried ones?
A: Yes, you can use canned chickpeas as a convenient alternative to dried ones. However, keep in mind that canned chickpeas are already cooked and may have a softer texture compared to freshly boiled chickpeas. Rinse the canned chickpeas thoroughly before using to remove excess salt and preserve the flavors of the chaat.
Q: Can I make Black Chana Chaat ahead of time?
A: While Black Chana Chaat is best enjoyed fresh, you can prepare the individual components ahead of time and assemble them just before serving. Cook the chickpeas, chop the vegetables, and make the chutneys in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to serve, mix everything together and garnish with sev and pomegranate seeds for the perfect chaat experience.
Q: Is Black Chana Chaat suitable for vegetarians and vegans?
A: Yes, Black Chana Chaat is completely vegetarian and vegan-friendly. It does not contain any animal products and is made primarily with plant-based ingredients, making it an excellent option for those following a vegetarian or vegan diet.
Q: Can I use white chickpeas (garbanzo beans) instead of black chickpeas
A: Traditionally, Black Chana Chaat is made with black chickpeas, also known as kala chana. However, you can use white chickpeas (garbanzo beans) as a substitute if black chickpeas are not readily available. The taste and texture may vary slightly, but the overall dish will still be delicious.
Q: How long can I store leftover Black Chana Chaat?
A: Leftover Black Chana Chaat can be stored in the refrigerator for up to 1-2 days. However, keep in mind that the vegetables may lose their crispness over time. It’s best to consume the chaat as soon as possible for the freshest taste and texture.
Q: Can I serve Black Chana Chaat warm?
A: Black Chana Chaat is traditionally served chilled, but you can enjoy it at room temperature if you prefer. However, avoid serving it hot, as the flavors and textures are optimized when the chaat is cold.
Q: Can I add other ingredients to the chaat?
A: Absolutely! Black Chana Chaat is a versatile dish, and you can customize it to your liking. You can add ingredients like boiled potatoes, grated carrots, bell peppers, or even fruits like diced mangoes or pomegranate seeds to enhance the flavors and nutrition of the chaat.
Enjoyed this recipe? Then try our Other Snacks Recipes
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Chickpea Salad Recipe Card
Equipments
Ingredients
- 250 gm Black Chicpeas
- 2 teaspoon Oil
- 1 slit Green Chili
- ¼ teaspoon Turmeric powder (haldi)
- ½ teaspoon Red Chili powder
- ¼ teaspoon Garam Masala
- ¼ teaspoon Dry Mango powder (amchur powder)
- ¼ teaspoon Cumin powder
- ½ teaspoon Salt
- 1 teaspoon Green Chutney
- 1 teaspoon Taramind Sauce
- 2 tablespoon Yogurt
- ½ Onion(finely chopped)
- 2 tablespoon Tomato(chopped)
- 1 Potato(boiled,cubed)
- 2 tablespoon Fresh Cilantro leaves
- 2 tablespoon Mint leaves(finelychopped)
- ½ Cucumber(chopped)
For Garnishing
- Curd
- Green Chutney
- Taramind Sauce
- Chopped Onion
- Chopped Tomato
- Malai Sev
- Salted Peanuts
- Few Fresh Cilantro leaves
Instructions
- Soak 250gm black chickpeas in water overnight or for at least 6-8 hours. Rinse them thoroughly the next day before cooking.2. Boil the soaked chickpeas in a pressure cooker or a large pot until they become tender. This usually takes around 20-25 minutes in a pressure cooker. If you're using a pot, it might take a little longer. Once cooked, drain any excess water and set the chickpeas aside.3. Now take a kadai/pan and pour 2 teaspoon oil and 1 slit green chilies in it.4. Afterwards put the soaked black chickpeas into it.5. Sprinkle the roasted 1/4 teaspoon haldi, 1/2 red chili powder, 1/4 teaspoon garam masala, 1/4 teaspoon amchur powder, 1/4 teaspoon cumin powder & 1/2 teaspoon salt6. Mash black chickpeas thoroughly with the help of big serving spoon.7. After these steps transfer the cooked chickpeas to a bowl.8. Pour 1 teaspoon green chutney on it. It will enhance the flavor of chaat.9. Drizzle 1 teaspoon taramind sauce on it. 10 Put 2 tablespoon yogurt in chat.11. In that mixing bowl, combine the 1/2 finely chopped onion, 2tablespoon chopped tomato, 1boiled potato (cubed), and 2 tablespoon fresh cilantro leaves & 2 tablespoon finely chopped mint leaves. Mix them well to create a flavorful base for the chaat.12. add 1/2 chopped cucumber.13. Mix well so that chutneys & chickpeas get mixed with all other ingredients.14. If you'd like to enhance the presentation, garnish the Black Chana Chaat with a handful of sev or thin crunchy noodles and some pomegranate seeds. This adds a lovely crunch and pop of color to the dish.15. Serve the Black Chana Chaat immediately, as it tastes best when fresh and flavorsome.Your Chick Pea Salad is ready
Video
Notes
- If you want to make the chaat even healthier, you can replace sev with roasted chickpeas or crushed papdi (a crispy Indian snack) for crunchiness.
- Additionally, you can add more green vegetables like capsicum or boiled sweet potatoes for added nutrition.
