15 January, 2019
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.
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.
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 (though it is more yellow chana now) I have seen on Priya Iyer’s blog. Have you checked her place out she has amazing pictures especially of her travels her Thailand picture have me wanting to whip out my passport and rush to see the place? Then she made these delicious mini idlis in colours that were appealing not just to for children even adults. There are some delicious salads that I want to make too.
Priya has used dried chickpeas and hence has soaked them overnight and pressure cooked them. Since I am using fresh chickpeas I have just steamed them with a little salt.
This recipe is for Food BloggersRecipe Swap and I have been paired to cook from Priya’s Blog.
Hara Chana Chaat|Green Chickpea Salad
- Serves: 2 people
- Preparation Time: 5 minutes
- Cooking Time: 5-7 minutes
- Passive time: 15 minutes
- 1/2 cup green chickpeas fresh
- carrot small piece
- 1 small cucumber
- 1 green chilli
- ¼ tsp chilli powder
- 1 tbsp coriander leaves
- 1 tsp jeera/cumin powder
- A dash of chaat masala
- 1/2 tsp black salt (kala namak)
- salt to taste
- Juice of 1 lemon or to taste
- 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 tsp 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.
- 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.
Do check out the other delicious recipes from this month’s Recipe Swap!
Recipe Swap Recipes
- Kerala Curried Rice
- Cantaloupe Carrot Beet Smoothie
- Pumpkin Chia Popsicles
- Green Apple Mocktail Martini
- Double Bean Sriracha Hummus
- Instant Semolina Idli
- Homemade Rice Flour
- Vegan Pumpkin Falafel
- Instant Ragi Idli
- Blueberry Cardamom Lemon Muffins
- Chocolate Bread
- Fresh Chickpea Salad – Hara Chana Chaat
- Garlic Chutney Powder
- Githeri – Kenyan Vegetable Bean Stew