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Pakistani

Chana chaat

Tangy chickpeas with crunchy vegetables and chaat masala.

  • 12minutes
  • 9servings
  • 211kcal each
  • 10gprotein
  • Iftar
  • Vegetarian
  • Quick
  • Light
Chana chaat

Ingredients

Cooking for − 9 + servings

The amounts here and inside every step follow this number.

  • Chickpeas (cooked) 1.1 kg
  • Onions 2¼
  • Tomatoes 4½ medium
  • Cucumber 2¼
  • Lemons 2¼
  • Chaat masala 4½ tsp
  • Fresh coriander ½ 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. 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)1.1 kg

    Ready when: Clean, drained chickpeas.

  2. 2

    Chop the vegetables 7 min

    Finely dice the onion, tomatoes and cucumber, and chop the coriander.

    In this step

    • Onions2¼
    • Tomatoes4½ medium
    • Cucumber2¼
    • Fresh coriander½ bunch

    Ready when: Small, even pieces.

  3. 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

    • Lemons2¼
    • Chaat masala4½ tsp
    • Onions2¼
    • Tomatoes4½ medium
    • Cucumber2¼
    • Fresh coriander½ bunch

    Ready when: Tangy and well seasoned.

  4. 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.

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