Chana chaat is a delicious Indian chickpea salad that makes a great starter. Or use it as a side for your next tandoori chicken BBQ party.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 2 cans chickpeas
- 1 small red onion thinly sliced
- 1 small cucumber thinly sliced
- 3 tbsp cilantro
- 3 green chilies thinly sliced
- 2 tbsp vegetable oil
- 1 tsp cumin
- 1 tsp chaat masala
- 1/2 tsp kashmiri chili powder
- 2 tbsp tamarind sauce e.g. maggi tamarina
- 1/2 tsp kosher salt
Preheat a skillet large enough to hold the chickpeas over medium low heat.
Add the oil. When it starts to shimmer add 1/2 the green chilies. Fry for about 30 seconds.
Add the cumin, chaat masala, kashmiri chili powder and salt. Cook another 30 seconds.
Add the chickpeas and tamarind sauce. Toss to combine and cook until chickpeas are just warmed through. Not hot. Just warm.
Transfer the chickpeas to a bowl large enough to toss all the ingredients. If you are serving cool, let the chickpea mixture cool to room temperature. Add the remaining green chilies, cucumber, red onion and cilantro. Toss to combine. Taste. Adjust salt to taste. Serve.
You can use this in all sorts of ways. If you can find Indian sev add that in for crunch. Serve it with lettuce leaves to make little wraps. Or just straight up with drinks. Cool it down and serve as a chickpea salad. It's great warm or cold with grilled chicken.
If you are serving it cold try adding a little squeeze of lemon juice to a bite or two. Decide which way you like it better. And go from there.
You can buy chaat masala at any Indian grocery store. Or you can make it yourself using this recipe.
Serving: 6servings | Calories: 61kcal | Carbohydrates: 5g | Fat: 4g | Saturated Fat: 3g | Sodium: 274mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 5.3mg | Calcium: 11mg | Iron: 0.5mg