Pakistani
Chana chaat
Tangy chickpeas with crunchy vegetables and chaat masala.
- 12minutes
- 4servings
- 211kcal each
- 10gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chickpeas (cooked) 500 g
- Onions 1
- Tomatoes 2 medium
- Cucumber 1
- Lemons 1
- Chaat masala 2 tsp
- Fresh coriander ¼ bunch
From the cupboard
- Salt to taste
- Optional: tamarind chutney, green chili, boiled potato
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).
In this step
- Chickpeas (cooked)500 g
Ready when: Clean, drained chickpeas.
-
2
Chop the vegetables 7 min
Finely dice the onion, tomatoes and cucumber, and chop the coriander.
In this step
- Onions1
- Tomatoes2 medium
- Cucumber1
- Fresh coriander¼ bunch
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.
In this step
- Lemons1
- Chaat masala2 tsp
- Onions1
- Tomatoes2 medium
- Cucumber1
- Fresh coriander¼ bunch
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.
