Healthy Chana Salad Recipe

5 from 3 votes

This is a protein-packed, gluten-free, healthy brown chana salad recipe. Learn how to make a high-protein vegetarian salad in a few simple steps.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: Indian

Servings:

Calories: 945kcal

Soak chickpeas (chana) overnight or for at least 4 - 5 hours. After soaking time, drain all the water from the chana.
Boil chana in a pressure cooker with a dash of salt and approximately 1 ½ cups of water. Do not overcook the chana as it might turn mushy.
Transfer the boiled chana to a colander. This step will drain the excess liquid and allow chana to cool down completely before adding to the salad.
Combine all the dressing ingredients in a blender. Grind to a smooth consistency. Transfer to a jar and keep in the fridge till required.
Chop all the vegetables, mix and keep in the fridge.

Add the boiled chana to the chopped vegetables and mix nicely.
Pour mint dressing over the salad and toss gently.
Sprinkle fresh coriander leaves, squeeze lemon juice and a drizzle of extra virgin olive oil.
Serve healthy chana salad immediately.

To cook chana perfectly in a pressure cooker, 3 - 4 whistles over low heat are good enough. It approximately takes 15 minutes to become al-dente. Or you can cook chana in an instant pot as well.
Do not add too much water while boiling the chana.
To keep the salad crunchy avoid adding warm chana to the salad.
If brown chana is not available, you can subsitute it with white chickpeas (safed chole/kabuli chana).
Salad dressing can be prepared in advance and stored in the fridge for 3 - 4 days.
From sweet corn, peppers, and cucumber, to avocado, they all taste great in this vegetarian salad.