Zainab Khanam
Boiled black chickpeas (kala channa), chopped cucumber, tomato, onion, green chili, coriander leaves, and lemon juice. Salt, chaat masala, cumin powder, and black pepper for a flavorful kick.
Boil kala channa until soft. Drain and let them cool.
Mix the chickpeas with cucumber, tomato, and onion. Add chopped green chilies for a bit of heat.
Sprinkle chaat masala, cumin powder, salt, and black pepper. Toss gently to combine.
Squeeze fresh lemon juice over the salad and garnish with coriander leaves.
Serve your Kala Channa Salad chilled or at room temperature. Perfect for a healthy snack!