pulses
Street-Style Chatpata Chana Chaat & High-Protein Diet Salad
Tangy, zesty, crunchy street-style chaat loaded with boiled chickpeas, crisp cucumbers, juicy tomatoes, onions, chaat masala, mint-coriander chutney, and fresh lime juice. A top fitness & weight loss favourite.
Choose Your HealEx Channa For This Recipe
Whether you prefer large creamy Kabuli chickpeas, rustic desi Naatu channa, or high-fibre Black channa, HealEx brings you unpolished, premium pulses packed for pure home cooking.
HealEx Kabuli Channa (White Chickpeas)
Large, soft, and buttery white chickpeas — the gold standard for Amritsari Chole, hummus, salads, and curries.
HealEx Naatu Channa (Desi Brown Chickpeas)
Traditional country brown chickpeas with an earthy aroma and firm bite — ideal for Sundal, spicy Andhra gravies, and Kadala curry.
HealEx Black Channa (Kala Chana)
Whole black chickpeas rich in dietary fibre and plant iron — perfect for Kerala Kadala curry, gym chaat, and Navratri prasad.
Ingredients
12 items for 3 servings
Kitchen Measurement Guide (Grams & Spoons):
All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.
- HealEx Black Channa or Naatu / Kabuli Channa200g raw / 400g boiled (2 cups) Shop
- Red Onion (finely diced)80g (1 medium)
- Tomatoes (deseeded and diced)100g (1 large)
- Cucumber (crunchy diced)75g (0.5 cup)
- Green chillies (finely minced)1-2 pieces
- Fresh Pomegranate pearls (Anar)35g (3 tbsp)
- Fresh Mint & Coriander leaves (chopped)15g (0.25 cup)
- Chaat Masala7g (1.5 tsp)
- Roasted Cumin Powder (Bhuna Jeera)5g (1 tsp)
- Black Salt (Kala Namak)3g (0.5 tsp)
- Fresh Lemon / Lime Juice20ml (1.5 tbsp)
- Green Chutney & Imli Chutney15g each (1 tbsp each - optional)
Method & Step-by-Step Instructions
Follow each step carefully for the authentic aroma and taste
- 1
Soak HealEx Channa overnight and pressure cook with a pinch of salt until tender yet retaining their firm bite (do not over-mush).
- 2
Drain the chickpeas thoroughly and let them cool to room temperature in a wide mixing bowl.
- 3
Add diced onions, tomatoes, cucumber, green chillies, and fresh coriander-mint leaves.
- 4
Season with chaat masala, roasted cumin powder, black salt, and freshly squeezed lemon juice.
- 5
Toss gently until all the ingredients and spice powders are uniformly distributed.
- 6
Garnish with ruby pomegranate pearls and serve immediately as a refreshing diet salad or crunchy evening chaat.
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