Indian · serves 2

Chana Chaat

One can of chickpeas into a real meal in ten minutes, no stove.

12 min Easy Vegetarian

Ingredients

  • 2 cans chickpeas, drained
  • 1 onion, 2 tomatoes, 1 cucumber, chopped
  • 1 boiled potato, cubed
  • 1 tsp chaat masala
  • 1 tsp roasted cumin powder
  • 1/2 tsp black salt
  • 1 lemon
  • Green chutney and tamarind chutney
  • Coriander, sev

Method

  1. Rinse and drain the chickpeas properly — canning liquid tastes metallic.
  2. Toss with all the chopped vegetables and the potato.
  3. Chaat masala, roasted cumin, black salt, chilli powder and lots of lemon.
  4. Both chutneys folded through.
  5. Rest 5 minutes so it takes up the seasoning.
  6. Coriander and sev right before eating.

Questions people ask about Chana Chaat

How long does Chana Chaat take?

About 12 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of chickpeas in Chana Chaat?

Use canned is fine and saves an hour; rinse them well, the canning liquid tastes metallic.

Can I make Chana Chaat ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Chana Chaat vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Chana Chaat?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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