Chana Chaat

Name: Chana Chaat
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cans chickpeas (canned, drained and rinsed); 1 boiled potato, diced; 1 tomato, chopped; 1/2 red onion, finely diced; 1/2 cucumber, diced; 1/2 cup fresh cilantro, chopped; 2 tbsp fresh mint, chopped; 1 green chili, minced; 1 tbsp chaat masala; 1/2 tsp ground cumin; 2 tbsp tamarind chutney; 2 tbsp mint chutney; 1 tbsp fresh lemon juice; to taste salt; 1/4 cup sev (crispy chickpea noodles); 1/2 cup plain yogurt (optional, omit for vegan)

A vibrant, tangy chickpea salad with a perfect balance of sweet, spicy, and sour flavors. This popular Indian street food makes for a nutritious and satisfying lunch.

20 minEasyServes 4290 cal/serving

IndianLunchNo-CookVegetarianVeganHigh FiberHalal-friendlyGluten-FreeNut-FreePork-FreeAlcohol-Free

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Ingredients

2 cans chickpeas (canned, drained and rinsed)
1 boiled potato, diced
1 tomato, chopped
1/2 red onion, finely diced
1/2 cucumber, diced
1/2 cup fresh cilantro, chopped
2 tbsp fresh mint, chopped
1 green chili, minced
1 tbsp chaat masala
1/2 tsp ground cumin
2 tbsp tamarind chutney
2 tbsp mint chutney
1 tbsp fresh lemon juice
to taste salt
1/4 cup sev (crispy chickpea noodles)
1/2 cup plain yogurt (optional, omit for vegan)

Instructions

1

In a large bowl, combine 2 cans chickpeas (canned, drained and rinsed), 1 diced boiled potato, 1 chopped tomato, 1/2 finely diced red onion, 1/2 diced cucumber, 1/2 cup chopped fresh cilantro, 2 tbsp chopped fresh mint, and 1 minced green chili.
2

Add 1 tbsp chaat masala, 1/2 tsp ground cumin, and to taste salt to the mixture and toss gently to combine.
3

Drizzle 2 tbsp tamarind chutney, 2 tbsp mint chutney, and 1 tbsp fresh lemon juice over the salad.
4

If using, add 1/2 cup plain yogurt (optional, omit for vegan) on top or on the side.
5

Just before serving, sprinkle 1/4 cup sev (crispy chickpea noodles) on top to maintain its crispness.
6

Serve immediately while the sev is still crunchy for the best texture contrast.

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Questions

What can I use instead of tamarind in Chana Chaat?

The entry for Chana Chaat calls for 2 tbsp tamarind chutney. In its place: Equal parts lime juice and brown sugar give the same sour-sweet effect. Pomegranate molasses also works where you have it.

Can I use dried beans instead of canned in Chana Chaat?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Chana Chaat uses 2 cans chickpeas (canned, drained and rinsed).

How hot is Chana Chaat?

Moderately. The heat in Chana Chaat comes from 1 green chili, minced. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Chana Chaat?

One serving (the recipe makes 4) is about 290 calories, with 18 g protein, 40 g carbohydrate and 9 g fat, plus 15 g fiber and 9830 mg sodium. The figures are estimates computed from the ingredient list.

How long does Chana Chaat keep?

Refrigerate what is left of Chana Chaat within two hours and eat it within three days. It is served cold; there is nothing to reheat. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

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