Chana Chaat Indian Chickpea Salad

This Chana Chaat Indian Chickpea Salad recipe transforms simple ingredients like tomatoes, chickpeas and potatoes into a flavorful dish that can be enjoyed as a snack, salad or condiment.

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• Chickpea chaat recipe
• Ingredients
• Step by step instructions
• How to store
• How to serve
• 📖 Recipe

Chickpea chaat recipe

Chaat is a category of savory South Asian street food snacks served hot, room temperature or cold. Chaat are meant to be a supplement rather than the main dish, like Spanish tapas or American appetizers. Think of chaat like a salad, snack or even a condiment like pico de gallo.

There are many different chaat recipes made from all sorts of different combinations of ingredients with bold flavors and textures. Like crispy potatoes, crackers, fried pastries or puffed rice combined with tender seasoned chickpeas, chicken, tomatoes or potatoes and drizzled with flavorful sauces like cilantro and tamarind chutneys and creamy yogurt sauces.

The thread that binds them all is that chaat are always the perfect combination of sweet, salty, crunchy, smooth, spicy and savory. Like this chana chaat recipe that is a combination of spiced chickpeas, tomatoes and potatoes.

Ingredients

• Chaat masala – chaat masala is a spicy, tangy complex seasoning made from a mixture of dried mango powder (amchoor), cumin, coriander, ginger, salt, pepper, chili powder and asafoetida, a bitter, sulfurous spice made from the dried latex gum of a type of giant fennel and also used as an ingredient in worcestershire sauce. Chaat masala is available from many grocers but if you are unable to find chaat masala seasoning you can use a mixture of cumin, ginger, coriander, salt, pepper, and chili powder and add onion or garlic powder in place of the asafoetida.
• Chickpeas – also called garbanzo beans, chaat or chole. You can use canned chickpeas or cook your own dried chickpeas using your favorite method.
• Russet potato – or any large potato you have. Or you can omit the boiled potato and make this easy chaat recipe in minutes.
• Tomato
• Red onion
• Bell pepper – or substitute cucumber for crunch if you don’t like bell peppers. Or omit entirely.
• Cilantro – or substitute fresh mint or dill leaves instead.
• Lemon juice – fresh squeezed
• Cumin powder
• Paprika
• Salt
• Optional – mint and cilantro chutney, tamarind chutney and/or yogurt to drizzle on top. Add chopped cucumber for extra crunch. Make spicy chana chaat by adding finely diced jalapeno or serrano peppers.

Step by step instructions

1. Steam or boil potato, allow to cool. Once cool peel and dice potato.
2. Drain canned chickpeas and rinse well. Or cook dried chickpeas using whichever method you like and fully cool.
3. In a large bowl combine cumin, paprika, chaat masala and salt. Toss drained chickpeas and diced cooked potato in spices to coat.
4. Refrigerate until ready to serve, up to four days.
5. Then stir in freshly chopped tomatoes, onions, and cilantro immediately before serving for best taste and texture. Season with lemon juice and additional salt to taste.
6. Serve and enjoy!

How to store

The spiced chickpea and potato mixture can be stored refrigerated for up to four days and still maintain great flavor and texture. Then simply stir in tomatoes, onions and cilantro when ready to serve.

Or prepare the entire recipe and store refrigerated for up to 48 hours.

How to serve

Serve chickpea chaat topped with tamarind chutney, mint chutney, cilantro chutney, plain yogurt, or any other spicy, creamy or flavorful sauce to add contrast and dimension like toum, chimichurri or salsa verde.

Serve chaat alone or top with something crispy like crackers, crispy rice, tortilla chips or flatbread.

I like to serve it spooned over roasted chicken and fresh greens but it’s also perfect to use as a dip for chips, or served plain in a bowl with a spoon. There’s so many ways to eat chaat and no matter how you serve it you’re going to love this fresh, flavorful chaat recipe.

📖 Recipe

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