Hello foodies! Welcome to Naiya's Kitchen!!
Say hello to your new favourite weekday savoir: a vibrant Kala Chana Salad that is as beautiful to look at as it is delicious to eat. This recipe re-imagines the humble black chickpea by tossing it into a crisp medley of lettuce, cucumber, tomatoes, and onions, layered with the perfect contrast of crunchy roasted peanuts and soft paneer. The real star of the show, however, is the creamy, low-fat curd dressing that ties it all together without adding unnecessary calories. Ready in minutes and bursting with refreshing flavour, it’s the ultimate high-protein, low-fat meal you'll want to make on repeat.
We’ve all been there: you want a healthy lunch, but the thought of a sad, limp green salad leaves you feeling completely uninspired. Enter this protein-packed Kala Chana Salad—a colorful, nutrient-dense bowl that turns everyday ingredients into a culinary highlight. By pairing the earthy goodness of black chickpeas with a garden-fresh mix of lettuce, cucumber, tomatoes, and onions, you get the perfect balance of fiber and freshness. Finished with a satisfying crunch of roasted peanuts, soft paneer, and a velvety, guilt-free low-fat curd dressing, this is one recipe that will permanently earn a spot in your weekly meal prep rotation.
The best part about this Kala Chana Salad? It’s incredibly versatile. You can boil the black chickpeas and chop your veggies the night before, keeping the curd dressing on the side until the exact moment you're ready to dive in. It holds up beautifully and makes healthy meal prepping an absolute breeze. If you loved this high-protein veggie bowl, be sure to subscribe to the blog newsletter so you never miss a fresh, nutritious recipe. I can’t wait to hear how much you love that first creamy, crunchy bite!
Whether you’re whipping this up for a quick weekday lunch or prepping it ahead for a busy week, this Kala Chana Salad is guaranteed to leave you feeling energised and completely satisfied. It’s fresh, crunchy, packed with protein, and that creamy low-fat curd dressing is a total game-changer! If you give this recipe a try, I’d love to hear how it turned out for you. Did you add a little extra spice, or maybe swap in your favourite greens? Drop a comment down below, rate the recipe, and don’t forget to tag me in your beautiful salad bowl photos on social media—seeing your creations always makes my day! Happy healthy eating!
So, what are you waiting for? Just skip your lunch to enjoy this protein rich kala chana salad.
Preparation time - 30 to 35 minutes
Cooking time - 20 minutes
Serves 3 person as a whole meal
Ingredients to make Kala Chana Bowl:
1/4 cup kala chana
1/2 cup roasted sweet corn seeds
Paneer from 500 ml milk
1/2 cup bread croutons (I made in air-fryer)
1/2 cup chopped cucumber
1/4 cup grated carrot
1/4 cup finely chopped purple cabbage
1 cup chopped lettuce
3 tablespoon roasted/masala peanuts
2 tablespoons mix deeds (pumpkin, melon and sunflower)
1 teaspoon roasted flex seed powder
1/4 cup chopped/pickled onion
For kala chana:
1 teaspoon oil
Salt to taste
1/2 teaspoon kashmiri red chilli powder
1/4 teaspoon roasted jeera powder
For paneer:
1/2 teaspoon oil
Salt to taste
1/2 teaspoon tandoori masala
1/2 teaspoon kashmiri red chilli powder
For dressing:
4 to 5 cloves crushed garlic
3/4 cup fresh curd
Salt to taste
1/4 teaspoon dry parsley
2 tablespoon finely chopped coriander leaves
1 teaspoon olive oil
1 teaspoon chilli flacks
1/4 teaspoon black pepper powder
For Pickled onion:
1/4 beetroot
1 big onion slices
1/2 teaspoon salt
1 teaspoon white vinegar
Method to make Kala Chana Bowl:
For kala chana:
- Wash and soak kala chana in hot water for minimum 4 to 5 hours.
- Drain water & pressure cook them with 1/2 teaspoon salt.
- When ready again drain water and keep a side.
- In a pan heat oil and add boiled kala chana to it. Add all dry spices to it and mix well.
- Cook for 2 minutes and keep a side.
For paneer:
- Make paneer from 500 ml milk.
- (I always make paneer from cow milk)
- Make medium cubes from it and marinate with oil, salt, chilli powder and tandoori masala.
- Rest for minimum 15 minutes.
- shallow fry in non-stick pan with no oil.
- Keep a side.
For pickled onion:
- Make slices of beet toot and microwave for 1 minute with sufficient water. Let it cool.
- Transfer it to a glass bottle.
- Add all ingredients of pickled onion in a glass bottle. Mix well.
- Add water to it so that it soaks onion properly.
- Keep a side for minimum 15 minutes.
- Later you can store extra pickled onion in refrigerator in glass bottle.
For dressing:
- Take all ingredients of dressing in a bowl and mix well. Refrigerate it.
How to assemble Kala Chana Bowl:
- Add all dry ingredients of salad in a bowl. Mix well.
- At the time of serving pour dressing over it and mix well.
