Boiled Kala Chana Chaat | High-Protein Salad for Weight Loss (Vegetarian Recipe)

Boiled kala chana chaat is a high-protein veg salad made from boiled black chana, carrot, onion, tomato, raw mango, flax powder and a chopped walnut. One bowl gives about 18g protein, 18g fibre and around 405 calories — using only simple Indian kitchen things, with no protein powder and no paneer.

Most "high-protein" recipes use costly things — paneer, tofu, whey, chicken. This one does not. Boiled kala chana (black chana) is one of the cheapest, most protein-rich foods in an Indian kitchen, and one bowl of this chaat does the heavy work on both protein and fibre.

• High in protein and fibre — about 18g protein and 18g fibre per bowl from kala chana, flax and walnut
• Budget-friendly — made from cheap, everyday things, not costly protein foods
• Around 400 calories for a really filling, weight-loss-friendly bowl
• Quick to make — once the chana is boiled, it is just chop, mix and top
• Tangy and fresh — raw mango (kairi) and lemon make it bright and summery
• Vegan as written — no dairy, no animal products

The best number here is the fibre — at about 18g per bowl, this one salad gives more than half of the fibre an adult needs in a day, and that is what keeps you full for hours.

What you get in every bowl

The number I always point to here is the fibre: about 18g per bowl, which is more than half of what an adult needs in a day, in one sitting — along with about 18g of protein for around 406 calories. That much fibre and protein together is exactly why this chaat keeps you full for hours and feels so weight-loss-friendly. And it all comes from boiled kala chana, a walnut and some flax — cheap, everyday things, no paneer or powder at all.

How I make it nicely

Soak the kala chana overnight, then pressure cook it till soft but not mushy — you want it to hold its shape in the chaat. I add the lemon, salt and raw mango just before serving so the salad stays fresh, and just one chopped walnut gives all the crunch and good fat I need without too many calories.

Make it your own

No raw mango? A bigger squeeze of lemon or a little chaat masala gives the same bright tang. Add chopped cucumber or pomegranate for freshness, a green chilli for spice, or a pinch of roasted cumin for depth. It is vegan as written, and any leftover boiled chana stays in the fridge for three days for a quick second bowl.