Black Chickpeas Salad (Kala Chana Chaat Recipe)

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A tangy, refreshing kala chana salad tossed with cucumber, tomato, and Indian spices. Perfect as a snack, wrap filling, or light appetizer.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Soak the black chickpeas for 8 hours or overnight, then drain and rinse well. Add them to the Instant Pot with enough water to cover by at least 2 inches.
2 cups black chickpeas
Pressure cook on High for 12 minutes, followed by a natural pressure release. Drain excess water and use the cooked kala chana in this salad.
Chop the cucumber, tomato, onion, and herbs finely. Remember to remove seeds from the cucumber and the tomato.
In a mixing bowl, combine chickpeas with chopped veggies.
½ cup cucumber, ½ cup tomato, ¼ cup onion, 2 cups black chickpeas
Sprinkle in spices, red chili powder, cumin, coriander, salt, and chaat masala.
¼ teaspoon red chili powder, ¼ teaspoon cumin, ½ teaspoon coriander powder, ½ teaspoon chaat masala, ¼ teaspoon salt
Add lemon juice and herbs. Mix gently to coat everything evenly.
1 tablespoon lemon juice, ¼ cup cilantro, 1 tablespoon mint leaves
Taste and adjust seasoning before serving.

Tested Tips from My Kitchen

Cook black chickpeas in the Instant Pot and freeze for easy meal prep. If using frozen, thaw and drain well.
Remove seeds from the cucumber and tomato to keep the salad crisp.
Adjust chili powder based on your spice tolerance.
Store the salad in an airtight container in the fridge for up to 1 day. For the best texture, keep chopped cucumber and tomato separate and mix them just before serving.
Freezing is not recommended as fresh veggies lose their crunch and herbs lose flavor after thawing. Instead, freeze the cooked chickpeas and make the salad as needed.