Kala Chana Chaat Salad
A vibrant, protein-packed salad that tastes like your favorite street-side chaat but feels light and refreshing. Nutty black chickpeas mingle with crunchy onion, juicy tomatoes, and fresh herbs, finished with a squeeze of tangy lime and a crackle of cumin. Perfect for a quick lunch or a wholesome evening snack.
For 4 servings
- boil
Soak and boil the kala chana.
1.Soak the dried kala chana in plenty of water overnight or for at least 8 hours.2.Drain the soaked chana and transfer to a saucepan with fresh water.3.Bring to a boil, then simmer for 45-60 minutes until tender but not mushy.4.Drain completely and let cool to room temperature. - roast · ~2 min
Dry roast and crush the cumin seeds.
1.Heat a small pan over low heat and add cumin seeds.2.Dry roast for 1-2 minutes, stirring constantly until aromatic and slightly darker.3.Tip onto a plate, let cool, then crush lightly with your fingers or a mortar. - prep
Prep the fresh vegetables and herbs.
1.Finely chop the onion and transfer to a large mixing bowl.2.Remove seeds from the tomato and finely chop; add to the bowl.3.Finely chop the green chili, coriander leaves, and mint; set aside. - mix
Toss the chaat salad together.
1.Add the cooled boiled kala chana to the bowl with onion and tomato.2.Sprinkle the crushed cumin seeds, chaat masala, red chili powder, black salt, and salt over the mixture.3.Add the chopped green chili, coriander leaves, and mint.4.Pour the lemon juice over everything and toss gently to combine evenly. - rest · ~10 min
Rest for 10 minutes and serve.
1.Let the chaat sit at room temperature for 10 minutes so the flavors meld together.2.Give it one final toss, taste and adjust salt or lemon juice if needed.3.Serve in individual katoris or bowls at room temperature.TIPResting lets the black salt and chaat masala fully infuse into the chana — don't skip it.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the black chickpeas until just tender but not mushy to retain a good bite in the salad.
- 2Remove seeds from the tomato to prevent the salad from becoming watery and dilute the dressing.
- 3Crush the roasted cumin seeds coarsely with your fingers — fine powder won't give the same crackly texture.
- 4Let the assembled salad rest for 10 minutes so the chaat masala and black salt penetrate the chickpeas.
- 5Use a generous hand with the mint — it adds a fresh, cooling contrast to the warm spices.
- 6Taste and adjust lemon juice and salt just before serving, as the chickpeas absorb seasoning over time.
Adapt it for your goals.
Avocado Chaat
Add diced ripe avocado just before serving for a creamy, rich texture that balances the tangy chana and lime.
Sprouted Chana SaladSprouted Chana Salad
Replace boiled black chickpeas with sprouted kala chana (steamed for 10 minutes) for even higher protein and a crunchier bite.
Tangy Tamarind TwistTangy Tamarind Twist
Drizzle 1 tablespoon of tamarind-date chutney over the salad and swap black salt for kala namak for an extra sweet-sour chaat punch.
Jain Style (No Onion Garlic)Jain-Style (No Onion-Garlic)
Replace onion with finely chopped raw banana or jicama, and skip the chili if avoiding root vegetables — the tangy lime and mint still deliver bold flavour.
Why this is on our healthy list.
High in Plant Protein
Black chickpeas (kala chana) are a dense source of plant-based protein, making this salad a filling meal that supports muscle repair and satiety.
Rich in Dietary Fiber
The combination of chickpeas, onions, and tomatoes provides a good amount of fiber, which aids digestion and helps maintain steady blood sugar levels.
Packed with Antioxidants
Fresh cilantro, mint, lemon juice, and cumin offer antioxidant and anti-inflammatory compounds that support overall wellness.
Low in Fat, No Deep Frying
Unlike many traditional chaat snacks, this oil-free recipe relies on dry-roasted cumin and a squeeze of lime for flavour, keeping it light and heart-healthy.
Frequently asked questions
Yes, but drain and rinse them well, then boil in fresh water for 5–8 minutes until heated through — canned chickpeas are already cooked, so you just need to warm them.
