Healthy Indian Kala Chana Salad
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Healthy Kala Chana Salad

Healthy Kala Chana Salad is a protein-packed salad that happens to be gluten-free and delicious too. Find how to make kala chana salad.
Prep Time20 mins
Cook Time15 mins
Total Time40 mins
Course: Salad
Cuisine: Indian
Keyword: chana salad, kala chana salad
Servings: 2
Author: Hina Gujral


  • 1 Cup brown chickpeas kala chana
  • 1/2 Cup chopped onion
  • 1/2 Cup chopped cucumber
  • 1/2 Cup chopped tomato
  • 2 boiled potato peeled and diced
  • Few leaves of fresh coriander
  • Juice of one lemon

Ingredients For Dressing

  • 1/4 Cup mint leaves
  • 1/4 Cup fresh coriander leaves
  • 1/2 Cup yogurt curd
  • 1 clove of garlic
  • Salt to taste
  • 1/2 teaspoon whole peppercorns
  • 2 tablespoon olive oil


  • Soak chickpeas (chana) overnight or for atleast 4 - 5 hours.
  • After the soaking time, drain all the water from the chana.
  • Boil chana in a pressure cooker with a dash of salt and approximately 1 1/2 Cups of water.
  • Do not overcook the chana till the time it turns mushy.
  • Transfer the boiled chana to a colander. This step will drain the excess liquid and allow chanato cool before adding to the salad.
  • Combine all the chopped vegetables in a bowl.
  • Add the boiled chana to the chopped vegetables and mix nicely.
  • To prepare the dressing, add all the ingredients in a mixer and blend to a smooth consistency.
  • Pour the dressing over the salad. Squeeze lemon juice over the salad.
  • Sprinkle fresh coriander leaves and if you prefer, add crushed roasted papad.
  • Serve healthy kala chana salad immediately.


To cook chana perfectly, 3 - 4 whistles over low heat are good enough.
Do not add too much water while boiling the chana.
To keep the salad crunchy avoid adding warm chana to the salad.
If you do not want to serve this salad immediately keep it in the fridge and the dressing just before serving.