Chana Chaat / Indian Chickpea Salad

5 from 46 votes

Chana Chaat / Indian Chickpea Salad

Chana aloo chaat is a tangy, spicy, and refreshing chickpea salad made with canned chickpeas, veggies, spices, and lip-smacking chutneys. This popular street food is very easy to make and has bold and bursting flavors. Serve it as a snack or enjoy it for a quick and healthy lunch. Vegan and gluten-free.

Prep Time15

Total Time15

Course: Salad

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 128kcal

Author: Shilpa Kerur

Ingredients

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)

Instructions

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.

Notes

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.

Nutrition