🥗 Chana chaat
Chana chaat is a cold, tangy chickpea salad from Indian street food. Boiled chickpeas and diced potato are tossed with chopped onion, tomato and fresh coriander, then seasoned with chaat masala and a generous squeeze of lemon. It is crunchy, sour and lightly spicy, eaten as a snack or a light lunch.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g cooked chickpeas, drained
- 1 potato (about 150 g), boiled and diced
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 green chili, chopped (optional)
- 2 tsp chaat masala
- Juice of 1 lemon
- 3 tbsp chopped coriander
- Salt
Method
- Put the chickpeas and potato in a large bowl.
- Add the onion, tomato, chili and coriander.
- Season with chaat masala, lemon juice and salt and toss well.
- Rest for 5 minutes and serve at room temperature.
How to make it lighter
- Add more onion, tomato and coriander and less potato to lower the carbs per bowl.
- Skip fried crunchy toppings sometimes sprinkled on street versions.
- A 200 g bowl is a filling snack thanks to the chickpea fibre and protein.
History
Chaat is the umbrella name for savoury street snacks sold across North India and Pakistan, and chana chaat is one of the simplest and most common versions, often made at home in the afternoon.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →