Pakistani
Chana chaat
Tangy chickpeas with crunchy vegetables and chaat masala.
- 12minutes
- 4servings
- 211kcal each
- 10gprotein
Ingredients
For 4 servings.
- Chickpeas (cooked) 500 g
- Onions 1
- Tomatoes 2 medium
- Cucumber 1
- Lemons 1
- Chaat masala 2 tsp
- Fresh coriander ¼ bunch
What you will need
Large bowl, Colander, Knife and board
Method
-
1
Drain the chickpeas 3 min
Drain and rinse the chickpeas (if using dry chickpeas, soak overnight and boil until soft first).
Ready when: Clean, drained chickpeas.
-
2
Chop the vegetables 7 min
Finely dice the onion, tomatoes and cucumber, and chop the coriander.
Ready when: Small, even pieces.
-
3
Mix and season 2 min
Put everything in the bowl. Add lemon juice, chaat masala and salt and mix well. Taste and adjust.
Ready when: Tangy and well seasoned.
-
4
Serve 1 min
Serve right away, or chill for 10 minutes. Add chutney on top if you like.
Ready when: Fresh and crunchy.
Cook Chana chaat from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
