Cook With Manali's Kala Chana Chaat

Healthy and vegan Kala Chana Chaat is made with black chickpeas, onion, tomato, fresh herbs and some tangy spices! Oil-free and gluten-free too!

Course Side Dish
Cuisine Indian
Keyword kala chana chaat
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 4
Calories: 175 kcal
Author: Manali
5 from 1 vote


  • 1 cup black chickpeas (kala chana), raw
  • 1/3 cup chopped tomato, pulp removed
  • 1/3 cup chopped onion
  • 1-2 green chilies, chopped, adjust to taste
  • 1-2 tablespoon chopped cilantro
  • 1-2 tablespoon chopped mint
  • 1 teaspoon chaat masala
  • 1/4 teaspoon kala namak, rock salt
  • 1/4 teaspoon cumin powder, optional
  • 1/4 teaspoon amchur , also known as dried mango powder
  • 1/4 teaspoon red chili powder, adjust to taste
  • salt, to taste
  • 1 small lemon or lime, juice of


  1. Soak the kala chana (black chickpeas) overnight or for a minimum of 4 hours in 3 cups water. Drain the water, rinse the chickpeas and boil them until done.

    If using Instant Pot- 25 minutes at high pressure (use 2 cups water for 1 cup soaked chickpeas) with natural pressure release if soaked overnight. If soaked for 4 hours, 40 minutes at high pressure with natural pressure release. This is what I did.

    If using stove top pressure cooker- 7-8 whistles on high heat. Let the pressure release naturally.

  2. Once the kala chana are boiled, drain the water and then place them in a large bowl. 

  3. To the bowl now add chopped tomato, onion and cilantro, mint. I remove the pulp from tomatoes before chopping but that's optional.

  4. Then add the spices- chaat masala, kala namak, cumin powder (optional), amchur, red chili powder and salt. 

  5. Toss to combine everything together and then squeeze in fresh lemon or lime juice. Enjoy this healthy kala chana chaat for snack or lunch!

Recipe Notes

  1. You may add other things to this chaat like boiled potatoes, boiled sweet potatoes, avocados, raw mango, pomegranate arils.
  2. Adjust spice level to taste. Once you have mixed everything together, do a taste test and adjust spice levels to taste.
  3. If you do not soak the black chickpeas or soak only for couple of hours, I recommend cooking for 40 minutes on high pressure in your Instant Pot with natural pressure release.
Nutrition Facts
Kala Chana Chaat
Amount Per Serving
Calories 175 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 231mg10%
Potassium 412mg12%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
Vitamin A 250IU5%
Vitamin C 5.9mg7%
Calcium 101mg10%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.