When you think about an Indian chickpea dish, you will think about a curry. Well, here is a chickpea dish that is not curry! Chana aloo chaat is a tangy, spicy, and refreshing chickpea salad made with canned chickpeas, veggies, spices, and lip-smacking chutneys. Vegan and gluten-free.
Why you will love this recipe?
- This chana aloo chaat bursts with vibrant flavors from the spices, herbs, and tangy chutneys. The combination of sweet, spicy, and tangy elements creates a mouthwatering taste experience.
- No cooking is required, thanks to canned chickpeas. This recipe is perfect for busy days when you need a quick and effortless meal.
- Chana chaat is a fantastic choice for parties, potlucks, or picnics. It's a crowd-pleaser and can be made in large batches.
- Enjoy the delightful taste of Indian street food in the comfort of your home.
Chickpeas: I use canned chickpeas. If you use dried chickpeas, soak them overnight and boil them until they are tender.
Condiments: Green chutney and sweet chutney are the key condiments to making this chaat. You can easily buy them in any Indian grocery store or make them at home and store them in the refrigerator or freeze them.
See the recipe card for full information on ingredients and quantities.
Step 1: Combine together chickpea, boiled potatoes, onion, tomato, cucumber, and cilantro (image 1).
Step 2: Add chili powder, chaat masala powder, and salt. Also, add tamarind chutney, mint chutney, lemon juice, and cilantro (images 2 and 3).
Step 3: Mix well, making sure the chickpea is well coated with chutneys and spices (image 4).
I use canned chickpeas to make this salad. It is very convenient, and the dish is ready in no time. If you use dried chickpeas, soak them overnight in water and boil them until they are tender. The rest of the recipe remains the same.
Waxy or semi-waxy potatoes work best for this chaat. Starchy potatoes will fall apart and turn mushy.
Chickpeas can be substituted with mixed beans, peanuts, black chickpeas, dried peas, corn kernels, etc. Make sure they are well-cooked but not mushy. Sprouted mung beans can also be used directly as a substitute.
You can either make your own green chutney and sweet chutney or buy them in any Indian grocery store. However, if you cannot find them, use green chili sauce instead of green chutney. For sweet chutney, mix equal amounts of tamarind paste and honey and season it before using.
Pair it with Turkish Borek for a delicious meal.
Chaat (or chat) is a wide variety of foods that are sold in roadside shops or carts in India. These popular street foods are extremely popular and are unique and oh-so-delicious. 'Chaat' literally translates to 'lick' in Hindi. Every state and region has its own set of popular chaats that are all so unique and delicious.
Yes. You can make this chaat with black chickpeas (kala chana), peanuts, or corn. Boil them until they are well-cooked but not mushy, and use them as per this recipe. You can also use sprouted mung beans instead of boiled chickpeas. This dish also tastes great with canned mixed beans.
Chaat masala is a spice mix that is commonly used in Indian street foods and savory snacks. It is made with dried mango powder, black Indian salt (kala namak), cumin powder, and several other spices. It is easily available in Indian grocery stores or other online stores.
More chaat recipes
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Chana Chaat / Indian Chickpea Salad
- 1 can chickpeas
- 1 large potato optional
- 1 small onion finely chopped
- 1 medium tomato finely chopped
- ½ cup cucumber finely chopped
- 2 tablespoon cilantro finely chopped
- 1 tablespoon sweet chutney
- 1 tablespoon green chutney
- 1 teaspoon chaat masala
- ¼-½ teaspoon chili powder (mild version)
- 2 tablespoon lemon juice or lime juice
- ¼-½ teaspoon salt (adjust as per taste)
- Sev or boondi for serving (optional)
- Drain and rinse the chickpea. Transfer it to a large bowl.
- Boil and peel the potato. Cut it into small cubes.
- Combine together chickpea, boiled potatoes, onion, tomato, cucumber, and cilantro.
- Add chili powder, chaat masala powder, sweet chutney, green chutney, lemon juice, cilantro, and salt.
- Mix well, making sure the chickpea is well coated with chutneys and spices.
- Top with sev or boondi and serve immediately.