Black Chickpea Salad Clara quick dinners

Black Chickpea Salad is a hearty, protein-packed dish made with nutrient-dense kala chana (black chickpeas), fresh vegetables, and tangy lemon dressing. It’s a wholesome and refreshing option that works perfectly as a light meal, side dish, or nutritious snack.

Why You’ll Love This Recipe

This salad is incredibly filling, thanks to the fiber and protein in black chickpeas. It’s naturally vegan, gluten-free, and loaded with fresh, crisp vegetables that bring flavor and crunch. The simple lemon-based dressing brings everything together, making it perfect for clean eating, meal prep, or even as a quick lunchbox filler.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boiled black chickpeas (kala chana), drained
• Tomato, finely chopped
• Cucumber, diced
• Red onion, finely chopped
• Green chili, finely chopped (optional)
• Fresh coriander or mint leaves, chopped
• Lemon juice
• Salt and black pepper
• Chaat masala or cumin powder (optional for extra flavor)
• Olive oil or mustard oil (optional for richness)

Directions

1. In a large bowl, add the boiled and drained black chickpeas.
2. Add chopped tomato, cucumber, red onion, and green chili if using.
3. Sprinkle with salt, black pepper, and chaat masala or cumin powder.
4. Drizzle lemon juice (and oil, if using) over the salad.
5. Toss everything well to combine.
6. Garnish with chopped fresh coriander or mint leaves.
7. Serve immediately or chill for 1015 minutes for enhanced flavor.

Servings and timing

Serves: 4
Prep Time: 10 minutes
Cook Time: 2530 minutes (if boiling chickpeas from dry)
Total Time: 3540 minutes

Note: If using canned or pre-boiled black chickpeas, total time is 1015 minutes.

Variations

• Add diced avocado for creaminess.
• Include boiled potatoes or sweet corn for added carbs.
• Mix in grated carrot or beetroot for extra color and nutrition.
• Use yogurt as a base for a creamy version.
• Add crushed peanuts or roasted seeds for a crunchy texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Best served cold or at room temperature.
Reheating is not recommended as it may affect the texture of the vegetables.

FAQs

What are black chickpeas?

Black chickpeas (kala chana) are smaller, darker, and firmer than regular chickpeas, with a nuttier flavor and higher fiber content.

Do I need to soak black chickpeas before cooking?

Yes, soaking overnight helps reduce cooking time and improves digestibility.

Can I use canned black chickpeas?

If available, yes—they are a convenient time-saver. Just rinse and drain before using.

Is this salad vegan?

Yes, it’s completely plant-based.

Can I make it spicy?

Yes, adjust the green chili or add red chili powder or flakes as needed.

Is this good for weight loss?

Absolutely—it’s high in protein, fiber, and low in fat, making it a great choice for healthy eating.

Can I add paneer or tofu to this salad?

Yes, either will increase the protein content and make it more filling.

Can I prepare this salad in advance?

Yes, but for best texture, add lemon juice and fresh herbs just before serving.

What does chaat masala add to the salad?

It adds a tangy, savory punch that enhances the overall flavor.

Can I eat this salad warm?

Yes, but it’s traditionally served chilled or at room temperature for freshness.

Conclusion

Black Chickpea Salad is a delicious, nutritious, and satisfying option that fits a wide variety of diets. It’s easy to make, highly adaptable, and packed with plant-based protein and fiber. Whether you enjoy it as a snack, side, or light meal, it’s sure to leave you feeling energized and full.

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