VEGANISM BY LORBIC
Recipe snack post-workout salad

High-Protein Roasted Kala Chana & Peanut Chaat (Crunchy No-Cook Indian Snack)

A crunchy, oil-free Indian evening chaat of dry-roasted black chickpeas, crushed peanuts, crisp cucumber, juicy tomatoes, and zesty lemon juice. 11g plant protein in 5 minutes.

high-protein oil-free gluten-free raw-food iron-rich weight-loss snack post-workout
Prep Time 5 mins
Cook Time 0 mins
Servings 2

Nutrition Facts (Per Serving)

Protein 11g
Carbs 24g
Fats 9g
Calories 215 kcal
Fiber 7.2g

Instructions for Cook

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  • Use dry-roasted black chickpeas with skins intact to retain maximum prebiotic fiber and mineral density.
  • Dice cucumber and firm tomatoes finely and discard excess watery seed pulp to preserve chaat texture.
  • Toss the roasted legumes with the seasoned vegetables and lemon dressing immediately before eating to maintain crunch.

Ingredients

  • 60g
  • 30g
  • 60g (approx. 1/3 cup)
  • 60g (approx. 1/3 cup)
  • 30g (approx. 2 tbsp)
  • 1 tbsp (15ml)
  • 1 small
  • 1 tsp (5g)
  • 2 tbsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • To taste

Cooking Instructions

A crisp, refreshing street-style chaat that turns dry-roasted black chickpeas (bhuna chana) and toasted peanuts into a quick, protein-dense snack. Crisp cucumber, firm tomatoes, sharp red onion, and fresh garden herbs balance the earthy, nutty crunch of the legumes, while black salt, roasted cumin, and fresh lemon juice deliver an instant savory punch without a drop of oil.

Nutritional Highlights

  • 11g Complementary Plant Protein: Combining lysine-dense roasted black chickpeas with methionine-rich peanuts creates a complete amino acid profile that aids muscle repair and steady metabolic recovery.
  • Antioxidant-Dense Seed Coat: The pigmented skin of roasted kala chana supplies concentrated condensed tannins and flavonoids that slow glucose breakdown and support steady blood sugar balance.
  • Enhanced Iron Absorption: Fresh lemon juice provides active vitamin C (ascorbic acid), which reduces ferric iron (Fe³⁺) from the chickpea skin into soluble ferrous iron (Fe²⁺) for rapid intestinal uptake.

Cooking Instructions

  1. Prepare the Fresh Base: In a deep mixing bowl, combine 60g diced cucumber, 60g diced tomato, 30g diced red onion, minced green chilli, grated ginger, and chopped mint and coriander.
  2. Season and Infuse: Sprinkle roasted cumin powder, black salt, chaat masala, and a light pinch of rock salt over the vegetable mixture. Drizzle 1 tablespoon of freshly squeezed lemon juice across the surface and stir once to blend the aromatics.
  3. Fold in Roasted Crunch: Add 60g dry-roasted skin-on kala chana and 30g crushed roasted peanuts directly to the seasoned vegetables.
  4. Toss and Serve Immediately: Toss vigorously for 5 to 10 seconds until the spices and lemon juice coat every legume evenly. Transfer to serving bowls and consume immediately to enjoy maximum crunch before the vegetables release moisture.