Cowpea / Black-Eyed Beans Zero Oil Cold Chaat Salad

Name: Cowpea / Black-Eyed Beans Zero Oil Cold Chaat Salad
Total time: 600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup cooked cowpea (lobia or black-eyed beans) - soaked and boiled until tender but firm; 3 tsp cucumber finely diced; 3 tsp tomatoes finely diced; 3 tsp onion finely chopped; 2 tsp coriander finely chopped; 5 mint leaves finely chopped; 1 green chili finely chopped (adjust to spicy taste); 1 tsp lemon juice; 1/2 tsp roasted jeera powder; 1/8 tsp rock salt; 1/8 tsp black salt; 1/4 tsp chaat masala; 1/8 tsp red chilli flakes; 1/8 tsp black pepper powder

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#CA26 #Week10 #JunesFinest #Cowpea
#BlackEyeBeans #Lobia #Salad #ZeroOil
#ColdSalad #Protein #WeightLoss #ChaatSalad
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish
#CookpadIndia #Cooksnap

📌This zero oil, protein-packed Indian cowpea salad (lobia chaat) combines boiled black-eyed beans with fresh diced vegetables, a squeeze of lemon, and traditional chaat spices.
📌It makes for a perfect, healthy, and refreshing side dish that takes just 10 minutes to assemble.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

Saved

Ingredients

prep time 10 minutes

2 servings

1 cupcooked cowpea (lobia or black-eyed beans) - soaked and boiled until tender but firm
3 tspcucumber finely diced
3 tsptomatoes finely diced
3 tsponion finely chopped
2 tspcoriander finely chopped
5mint leaves finely chopped
1green chili finely chopped (adjust to spicy taste)
1 tsplemon juice
1/2 tsproasted jeera powder
1/8 tsprock salt
1/8 tspblack salt
1/4 tspchaat masala
1/8 tspred chilli flakes
1/8 tspblack pepper powder

Saved

Steps

prep time 10 minutes

1

Soak the black-eyed peas in water for 6 hours, then cook them in a pressure cooker until four whistles blow.
2

In a large mixing bowl, toss together the cooked cowpeas, cucumber, tomatoes, onions, mint leaves, and green chilies. Combine well. Sprinkle the chaat masala, cumin powder, red chili flakes, black pepper powder, and both salt over the mixture.
3

Pour the fresh lemon juice over the salad. Sprinkle chopped coriander. Mix everything thoroughly until the beans and vegetables are well-coated with the spices.
4

Keep in fridge for 20 minutes to chill and more marinated. Serve and enjoy..

Saved

Cooksnaps

Saved

Manisha Sampat @PURE_VEG_TREASURE

on June 01, 2026 15:48

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐