Salads
Chana chaat (Indian chickpea salad)
Indian street-food chickpeas with onion, tomato, chilli and coriander, tangy with chaat masala and lemon, sweet with tamarind chutney.
- 15 min15 prep · 0 cook
- EasyDifficulty
- 250 kcalper serving
Ingredients
4 servings
- Cooked chickpeas2 cans
- Red onion1
- Tomatoes2
- Green chilli1
- Fresh coriander15 g
- Chaat masala2 tsp
- Ground roasted cumin1 tsp
- Lemon1
- Tamarind chutney2 tbsp
- Pomegranate seeds3 tbsp
- Sev30 g
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Drain and rinse the chickpeas and let them dry in a sieve.
- 2
Finely chop the onion, tomatoes, chilli and coriander.
- 3
Mix the chickpeas with the vegetables, chaat masala, cumin, lemon juice and a little salt.
- 4
Taste and adjust: it should be tangy, spicy and a little salty.
- 5
Serve in bowls, drizzled with tamarind chutney and topped with pomegranate and sev at the last minute.
Tips and questions
- What is chaat masala?
- A tangy Indian spice blend with dried mango and black salt; it gives chaat its unique sour, sulphury kick.
- Can I make it ahead?
- Mix the chickpeas and vegetables a few hours ahead, but add the chutney, pomegranate and sev only when serving.
- Can I use dried chickpeas?
- Yes, about 200 g dried, soaked overnight and boiled until tender, gives the same amount.
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