Kala Chana Salad | Black Chickpea Salad | Kala Chana Chaat

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Kala Chana Salad is a tasty and healthy salad. It is an easy to make snack for the evenings. It is vegan and gluten-free.

Some days are a bit dull, we feel bored to cook but need something tasty on the platter. This salad comes handy, it can be assembled with just a handful of ingredients. It is ideal to serve as a light snack too.

Nutrition:

Kala Chana is rich in proteins and fibre. It also contains carbohydrates, vitamins like B6, C, folate and minerals such as magnesium, iron, copper and phosphorous.

Benefits of Kala Chana

1. It is a good source of proteins for vegetarians.
2. It is diabetic friendly. It helps to keep the blood sugar levels balanced throughout the day.
3. It helps in weight loss. Roasted chana provides a good amount of fibre and protein. It keeps satiated for a longer period.
4. The iron content in it helps to prevent anaemia and boosts the energy levels.
5. The fibre helps in reducing the constipation disorders.

Uses :

1. It can be used in numerous ways, as for breakfast, with chapati  to make delicious dhaba style kala chana or  a simple, no onion garlic sundal for fasting days.

About the event:

Sending this to theme”Salads” at Shhhh Secretly Cooking Challenge. It is a monthly event, theme is suggested by a member, members are paired and work with the secret ingredients given. The theme was suggested by Kalyani, a talented blogger. I loved her  Barley Summer Salad and Onion Sesame Pull Apart Bread . I was paired with an old friend and wonderful blogger Shobana Vijay, she gave me black chickpea and lemon juice as the secret ingredients and I have prepared this one. We enjoyed this salad, it makes a good snack too. I had given Shobha, salt and raw mango as the ingredients and she made the healthy  Sprouted Moth Salad. I loved her recently published  chocolate almond cake, looks so delicious.

Kala  Chana Salad / Black Chick Pea Salad

Ingredients:

• 1 bowl black chana
• 1 onion
• 1 tomato
• 1 cucumber
• salt to taste
• 1/2 lemon
• 1/2 teaspoon pepper powder

Method:

1. Wash and soak them overnight.
2. Next day, discard the water, wash and cook with fresh water in a pressure cooker. Let the pressure release by itself.
3. Cut onion, tomato and cucumber finely.
4. Drain the water and keep it aside.
5. In a wide bowl put the boiled chana. Add the vegetables, salt and pepper powder.
6. Add lemon juice.
7. Garnish with fresh chopped coriander.

Pin it for later :

Black Chana Salad / Chick pea salad

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