I bring to you today a healthy snack for those in-between-meal hunger pangs. This is also a perfect snack to whip up for when you want to eat something lovely, which will not make you feel guilty later. This Hara Chana Chaat, made using dried green chickpeas, is super easy to make, yet so delicious!
Here’s how to make this Hara Chana Chaat or Green Chickpea Salad.
Ingredients (serves 2-3):
- 1/2 cup dry green chickpeas aka hara chana
- A small piece of raw mango (optional)
- 1 small tomato
- A small piece of carrot
- 1 small onion
- 1 small cucumber
- 1 green chilly
- 1 tablespoon finely grated fresh coriander
- 1 teaspoon roasted cumin (jeera) powder
- A dash of chaat masala
- 1/2 teaspoon black salt (kala namak)
- Table salt, to taste
- Juice of 1 lemon or to taste
- Soak the dried green chickpeas for 8-10 hours or overnight, using just enough plain water to cover them.
- When the chickpeas are done soaking, discard the water they were soaked in. Add in just enough fresh water to cover them. Pressure cook for 4 whistles on high flame. Let the pressure release naturally.
- In the meanwhile, chop the onion, cucumber and tomato finely. Peel the carrot and grate finely. Peel the raw mango and chop finely (if using). Chop the green chilly very finely. Keep aside.
- When all the pressure has gone down, remove the cooked chickpeas from the cooker. Drain out all the water in which the chickpeas cooked and reserve it – see notes for what to do with this. Place the fully-drained chickpeas in a large mixing bowl.
- Add the chopped onion, cucumber, tomato, raw mango (if using), green chilly to the mixing bowl. Add the grated carrot and finely chopped coriander to the bowl.
- Add table salt to taste, chaat masala, black salt, roasted cumin powder and lemon juice to the mixing bowl. Mix well. Your Green Chickpea Salad or Hara Chana Chaat is ready – place it in serving bowls and serve immediately.
- Use a no-seed variety of cucumber, for best results. There’s no need to peel the cucumber. Here, I have used mini cucumbers from Mapletree Farms.
- Using the raw mango is optional. If you are using it, though, you might want to reduce the quantity of lemon juice you use.
- Be careful while adding the table salt. You will be adding chaat masala and black salt to the salad as well, both of which have saltiness of their own.
- You may add any other veggies of your choice to the salad – bell peppers, boiled sweet corn, etc.
- I have used dry green chickpeas here. You can use fresh ones, instead, too. You may even use other varieties of chickpeas – like kabuli chana, brown chana, etc.
- I discard the water in which the chana has been soaked overnight, in the morning. I pressure cook the chana with fresh water. This water is drained out and used in a rasam or soup. Only fully-drained chana are used in the salad.
- I have used store-bought black salt and chaat masala to make this Green Chickpea Salad.
- To make roasted cumin powder, I dry roast a handful of cumin (jeera) in a pan on medium flame till fragrant, taking care not to burn it. When the roasted cumin has entirely cooled down, dry grind in a mixer to a fine powder. You can even grind it coarsely if you so desire. Store in a clean, dry, air-tight container, and use as needed.
- Do not let the Green Chickpea Salad sit around for too long after preparing it, as it tends to release a lot of water in that case. For best taste, serve it immediately after preparing.
Did you like this recipe? Do tell me, in your comments!
I’m sharing this post with My Legume Love Affair (MLLA) #122, a monthly event wherein participants from around the world share vegetarian legume-based recipes.