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Chana Salad is a protein-packed, gluten-free, healthy brown chana salad.
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5 from 3 votes

Healthy Chana Salad Recipe

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 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: Indian
Servings: 2
Calories: 945kcal
Author: Hina Gujral

Equipment

Ingredients

  • 2 Cup brown chickpeas (kala chana)
  • ½ Cup chopped onion
  • ½ Cup chopped cucumber
  • ½ Cup chopped tomato
  • ½ Cup diced boiled potato
  • ¼ Cup chopped coriander (cilantro)
  • Juice of one lemon

Ingredients For Dressing

  • ¼ Cup mint leaves
  • ¼ Cup fresh coriander leaves
  • ½ Cup greek yogurt/curd
  • 2 clove garlic
  • Salt to taste
  • ½ teaspoon whole peppercorns or to taste
  • ¼ Cup extra virgin olive oil

Instructions

Prep Work:

  • 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.

Prepare Salad:

  • 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.

Video

Notes

  • 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. 
  • Recommended Equipment: Salad Mixing Bowl, Blender

Nutrition

Calories: 945kcal | Carbohydrates: 119g | Protein: 37g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 177mg | Potassium: 1789mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1166IU | Vitamin C: 19mg | Calcium: 470mg | Iron: 10mg