Kala Chana is a versatile legume. This Kala Chana salad is a twist on the viral Jennifer Aniston’s quinoa and chickpea salad. Kala Chana is also known as Bengal Gram, Black Chickpeas or Brown Chickpeas. They are a small version of the normal yellow chick peas. Both are high in protein. For quickness I have used canned chana so I do not need to soak them. I use the KTC ones and a can is normally around 60 pence in most supermarkets.
The salad is easy to make. What takes the longest is cooking the quinoa. Cooking quinoa with stock gives it a nice flavour. The quinoa also bulks up this salad. Once the quinoa is cooked, let it cool down totally. During this time you can chop the vegetables and make the dressing.
Can I use other chick peas instead of Kala Chana in this quinoa salad?
Yes you can use the regular yellow chick peas instead of kala chana. Just make sure you the ones in the cans. The kala chana has a less creamy texture and more of a bite. Kala Chana are normally referred to as Desi chana because it is used in several Indian dishes.
You can use the dry ones, you just need to soak them and cook them properly.
What is Chaat Masala?
Chaat Masala is a spice powder that is used in a lot of Indian street food places. It adds that umph to any dish and is a balance of spicy, tart, salty & sweet. I use the Rajah Spice Chaat Masala and some of the ingredients include mango powder, black salt, ground ajwain & ground coriander. Try sprinkling it on some boiled potatoes and it will lift them instantly. For this recipe I have added some to the dressing.
Kala Chana
Ingredients
For Salad
- 1 vegetable stock cube and 600 ml water
- 120 g dry quinoa
- 15 oz can kala chana drained and rinsed
- 1/2 cucumber diced (around 1 cup)
- 1/2 medium red onion diced
- 1/4 cup fresh chopped coriander
- 1 tbsp fresh chopped mint leaves
- 1/2 cup chopped roasted pistachios
- 1/2 block crumbled feta cheese
For Dressing:
- 5 tbsps lemon juice around 3 lemons
- 4 tbsps extra virgin olive oil
- 1 tsp chaat masala
- 1/2 tsp ground cumin
- 1 tsp honey
- salt and pepper to taste
Instructions
- Start by rinsing your quinoa in cold water. Then boil the 600ml water with a stock cube. Once the water is boiling carefully add in your rinsed quinoa. Let this come to a boil then cover and simmer for 20 minutes. It will start to thicken. Once cooked drain the water totally and let the quinoa cool down. Fluff it up with a fork after 10 minutes
- Drain the kala chana can (ensure you use the cooked and ready to use one).
- Chop the cucumber, onions, coriander and mint as above and crumble your feta.
- In a large bowl add the cooked quinoa, kala chana, all the vegetables, herbs and your feta.
- In a small jug make your dressing by coming all the ingredients and lightly whisking.
- Pour the mixture over your salad and toss it all together.
- Sprinkle chopped pistachios and serve.
Notes
This Kala Chana salad is perfect for BBQ season. The quinoa makes this salad substantial. The salad dressing is light and packed with flavour. The feta cheese adds a great consistency to balance the other ingredients in this dish.
Are you fan of chick peas? Here are some Aloo Chana Chaat boats which are perfect for entertaining.
[…] Are you looking for substantial salad recipes like this Hot Honey Halloumi Recipe? Try this Kala Chana Salad. […]