VEGANISM BY LORBIC
Recipe breakfast snack post-workout salad

Sprouted Kala Chana Chaat (Tangy Black Chickpea Salad)

A tangy, oil-free salad of sprouted black chickpeas, crisp vegetables, fresh mint, and zesty lemon designed for gut health, fat loss, and maximum iron absorption.

high-protein oil-free gluten-free gut-health iron-rich raw-food snack post-workout
Prep Time 10 mins
Cook Time 3 mins
Servings 2

Nutrition Facts (Per Serving)

Protein 8.5g
Carbs 23.5g
Fats 2g
Calories 140 kcal
Fiber 7g

Instructions for Cook

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  • Flash-steam sprouted kala chana for 3 minutes to eliminate surface pathogens while preserving interior crunch.
  • Cool the steamed sprouts completely before adding raw vegetables to keep them crisp.
  • Add salt, spices, and lemon juice immediately before serving to prevent vegetables from releasing water.

Ingredients

  • 160g
  • 80g (approx. 1/2 cup)
  • 80g (approx. 1/2 cup)
  • 40g (approx. 1/4 cup)
  • 1 tbsp (15ml)
  • 1 small
  • 1 tsp
  • 2 tbsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • To taste

Cooking Instructions

A crunchy, oil-free chaat that pairs enzyme-rich sprouted black chickpeas with crisp raw vegetables, cooling mint, and sharp lemon juice. Germinating black chickpeas degrades anti-nutrients, unlocking bioavailable iron and clean plant protein in every bite.

Nutritional Highlights

  • Phytate Breakdown & Mineral Bioavailability: Sprouting black chickpeas activates endogenous phytase enzymes, breaking down phytic acid by over 60% to dramatically increase the absorption of iron, zinc, and magnesium.
  • Enhanced Non-Heme Iron Uptake: Fresh lemon juice provides active vitamin C (ascorbic acid), which reduces plant-based ferric iron (Fe³⁺) to soluble ferrous iron (Fe²⁺) for optimal intestinal absorption.
  • Gut-Friendly Prebiotic Fiber: 7 grams of dietary fiber feeds beneficial gut microbiota and supports steady blood glucose control without heavy digestion.

Cooking Instructions

  1. Flash-Steam the Sprouts: Place 160g of sprouted kala chana into a steamer basket over boiling water. Steam for 3 minutes, then remove and cool to room temperature. This brief heat pasteurizes the sprouts while keeping their crisp texture intact.
  2. Combine Fresh Produce: In a mixing bowl, combine the cooled sprouted chana, diced cucumber, diced tomato, red onion, green chilli, grated ginger, and chopped mint and coriander.
  3. Season and Dress: Sprinkle roasted cumin powder, black salt, chaat masala, and a pinch of rock salt over the salad. Drizzle 1 tablespoon of fresh lemon juice over the top.
  4. Toss and Serve: Toss the mixture thoroughly to distribute the spices evenly. Serve immediately to enjoy maximum crunch before the vegetables release their natural juices.