Jan 15, 2019 Apr 21, 2024 by [Archana Potdar] · This post may contain affiliate links · 28 Comments

Fresh Hara Chana Chaat|Green Chickpea Salad

Fresh Hara Chana Chaat, also Green Chickpea Salad is a healthy snack for the time when you want something healthy but that which can be done fast.

Fresh Hara Chana Chaat

This green chickpeas chat can be made from dried green chickpeas but in my recent trips up and down to Dharwad, my hometown we kept picking up what Fresh Green Chana plants sold by kilos on the roadside. Hubby calls it, “makad mewa” makad is a monkey in Marathi and mewa is eating, I guess.

Update Makad mewa is some snack you eat a lot but still do not feel full. So in the 3 trips, we made even after eating in the car we had enough chana to make usal and this chat.

Kadli gida|Harbara cha Zad Courtsey: Wikipedia

The only thing that bores me about the chana ka plant( also called harbara in Marathi, Kadli gida in Kannada) is that we need to sit and pluck the pods and then peel them. If you sit to do it works fast but after coming home we are tired and this task gets delegated to later and then these chana turn yellow almost immediately.

Anyway stuck with a small quantity I tried making Hara Chana Chaat.

If using dried chickpeas soak them overnight and pressure cook them. Since I am using fresh chickpeas I have just steamed them with a little salt.

This chaat took me back to school days when in Indore I ate these Kadli|Harbara Chaat| Green Chana Chaat, You can also make Hurda.

Green Chickpea Salad

Hara Chana Chaat|Green Chickpea Salad

Serves: 2 people
Preparation Time: 5 minutes
Cooking Time: 5-7 minutes
Passive time: 15 minutes

Ingredients:

½ cup green chickpeas fresh
carrot small piece
1 small cucumber
1 green chilli
¼ teaspoon chilli powder
1 tablespoon coriander leaves
1 teaspoon jeera/cumin powder
A dash of chaat masala
½ teaspoon black salt (kala namak)
salt to taste
Juice of 1 lemon or to taste

Method:

In case you are using dried chickpeas soak them overnight and pressure cook them for 4 whistles. Drain completely and use the chickpeas the liquid use to make aquafaba.
Since I used fresh ones after rinsing the chickpeas I added salt about ¼ teaspoon and mixed them well. Let it sit on the counter for 15 minutes.
Meanwhile, chop the cucumber, carrots, coriander leaves, and green chillies juice the lime. Set aside.
On low flame in a thick bottomed kadhai/wok heat the chickpeas. In about 5 minutes they will be cooked. (You can cook them further if you need but this was ok for us.)
Add the rest of the ingredients except the salt and mix well.
Check the seasoning and adjust.
Add a dash of lemon juice and serve.

Notes:

Use onions, tomatoes even raw mangoes when in season.
I have not used these ingredients as we were to go out and raw onion was not what we want to go out with. Mangoes and tomatoes are something that hubby avoids I was too bored to cut for myself. Please feel free to use them. If using raw mangoes check the amount of lime 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.

Fresh Hara Chana Chaat