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–+ servings

Chickpea Salad Recipe Card

North Indian Kitchen
Chickpea Salad is one of the healthy dish to have in mornings or with main course. Make this salad in Indian style.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Snacks
Cuisine Indian
Servings 6
Calories 213 kcal

Equipments

1 Bowl
1 Kadai
1 Big Serving Spoon
1 Glass Bowl (medium-sized)

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 salt
    6. 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.
Nutrition Facts
Chickpea Salad Recipe Card
Amount per Serving
Calories
213
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
356
mg
15
%
Potassium
 
546
mg
16
%
Carbohydrates
 
39
g
13
%
Sugar
 
9
g
10
%
Fiber
 
4
g
17
%
Protein
 
9
g
18
%
Vitamin A
 
1075
IU
22
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
2
mg
10
%
Vitamin B6
 
1
mg
50
%
Vitamin C
 
27
mg
33
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
5
µg
5
%
Calcium
 
107
mg
11
%
Vitamin B9 (Folate)
 
112
µg
28
%
Iron
 
3
mg
17
%
Magnesium
 
75
mg
19
%
Phosphorus
 
159
mg
16
%
Zinc
 
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chickpea salad, Kala Chana Chaat, Vegan Mediterranean Chickpea Salad
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