This Kala Chana Salad Recipe (often known as Black Chickpea Chaat) comes from North‑Indian road‑meals traditions, the place protein‑packed kala chana are dressed with crisp greens, zesty lemon and chaat masala for a refreshing, tangy chunk. The nutty flavour and agency texture of brown chickpeas carry daring spices like roasted cumin and crimson chilli whereas cooling onion, tomato and cucumber add crunch. I like pairing this fibre‑wealthy, vegan salad with fluffy phulkas, a bowl of Gujarati dal and a fast bhindi stir‑fry for a balanced week‑day lunch.
As a result of kala chana is gradual‑digested and iron‑wealthy, this salad retains you full longer, helps stabilise blood sugar and is a great selection throughout scorching Indian summers when gentle, no‑oil meals really feel finest. Pomegranate arils give pops of sweetness and vitamin C, whereas roasted peanuts enhance wholesome fat. Make a double batch: it tastes even higher the following day and packs fantastically into lunch containers.
Serve Kala Chana Salad Recipe together with Gujarati Dal, Roti, Bhindi Masala Recipe and Quinoa Foxtail rice for a healthful lunch meal.
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