Smoky Kala Chana Stir-Fry Warm Salad
This Smoky Kala Chana Stir-Fry Warm Salad is a nutrient-rich, high-protein dish made with black chickpeas (kala chana), fresh vegetables, and smoky spices. It’s perfect as a light lunch, a side dish, or even a hearty salad. The smoky flavor from paprika and the freshness of lemon make this dish irresistible. It's packed with fiber, plant-based protein, and a variety of vitamins, making it a wholesome meal.
Nutrition Facts
Per serving
Energy
131 kcal
Protein
6 g
Carbs
21 g
Fat
3 g
Fiber
6 g
Ingredients
Black Chickpeas (Raw)
1 small cup (100g)
Onion Finely Chopped
1 small cup (100g)
Common salt
0.5 tsp (2.5g)
Cumin Powder
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
lemon juice
1 tsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Smoked Paprika
1 tsp (2g)
Olive Oil
1 tsp (5g)
Chopped Tomato
0.5 cup (100g)
Green Bell pepper
0.25 cup, cubed (50g)
Red Bell Pepper
0.25 cup, cubed (50g)
Instructions
Preparation
Soak Kala Chana: Wash and soak the kala chana (black chickpeas) overnight in a water.
Boil Kala Chana: Drain and rinse the soaked kala chana. Boil it in fresh water with a pinch of salt for 25-30 minutes in a pressure cooker (or until tender). Drain and set aside.
Cooking Steps
Heat oil in a large skillet or wok on medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add chopped onions and cook for 2-3 minutes until translucent.
Toss in the cubed red and green bell peppers, and sauté for another 2-3 minutes. Keep them slightly crunchy.
Add the boiled kala chana to the skillet and mix well.
Sprinkle smoked paprika, cumin powder, and salt. Stir to coat everything evenly.
Let the mixture cook for 3-4 minutes on low-medium heat, stirring occasionally to allow the flavors to blend.
Turn off the heat and add chopped tomatoes, chopped coriander leaves, and lemon juice. Mix well.
Serve warm.