Chana Chaat (Chickpea Salad)
Course: AppetizersCuisine: PakistaniDifficulty: EasyServings
6
servingsTotal time
20
minutesA protein rich vegetarian salad that needs no cooking!
Ingredients
- Basic Ingredients
2 540ml cans of chickpeas
2 Boiled potatoes, diced
½ – ¾ cup Purple Onion (or sweet onion – the white ones, not yellow), diced
1 cup cherry tomatoes, quartered
4 large Mint Leaves, chopped
½ cup Cilantro Leaves, chopped
- Seasoning
1 tbsp Chaat Masala (pretty easy to find in the international aisle)
1.5 tsp cumin powder
a little less than 2 tbsp lemon juice (lime is fine too)
⅓ – ½ cup Tamarind Chutney (to taste)
Salt to taste
- Garnish (optional)
Sev (easy to find in the international aisle)
Directions
- Drain and thoroughly rinse the chickpeas.
- Soak the diced onions in cold water for 2 minutes (cuts down the tang a bit).
- Mix all the ingredients in the Basic section together, thoroughly.
- Add all seasonings except the Tamarind chutney and the salt, mix thoroughly.
- Start with ⅓ cup Tamarind chutney, and add more until it’s to your taste. I typically add the full ½ cup.
- Add salt to taste.
- Optionally garnish with Sev a few minutes before serving (it softens very quickly).
Notes
- This makes enough for a light amount of salad for 6 people. Feel free to double it if you like eating more salad.
- Honestly, this also works fantastic as a light Main, rather than just an appetizer.
Reference pictures for special ingredients
Tamarind Chutney
Any Tamarind chutney will do, just don’t buy Tamarind paste. Tamarind chutney has added sugar for sweetness.
Sev
Sev is just tiny bits of chickpea paste that’s been friend. I typically buy the ones without any gluten ingredients.
Leave a Reply