Chickpea Chaat

Chickpea Chaat

Ever since I first tried chaat masala seasoning, I have been addicted.  I love the fruity spicy mix and I love sprinkling a little on roasted vegetables.  It also works well on chopped fresh fruit!  This a super easy recipe and a great way to use any tin of chickpeas you might have lying in the cupboard.  I served my chaat with a little coconut yoghurt, a sprinkling of sev (a crunchy Indian snack you can find in any good Indian market) and a homemade coriander and mint chutney.

Chickpea Chaat

1 x 400 g can of chickpeas

2 tsp vegetable oil

3 tsp chaat masala

1/2 a red onion, finely chopped

1/2 cucumber chopped into small cubes

2 tomatoes, deseeded and cut into small cubes

a good handful of coriander, roughly chopped

3 tbsp crispy onions

3 tbsp sev

coconut yoghurt to serve


For the chutney

a good handful of mint and coriander leaves

1 small green chilli, roughly chopped

1/2 clove of garlic, roughly chopped

2 cm piece of ginger, roughly chopped

juice of a large lime

a splash of water


Rinse the chickpeas and pat dry with some kitchen paper.

Heat the oil in a frying pan and add the chickpeas, stirring until they begin to crisp and brown a little.  Add the chaat masala, season and fry for a couple more minutes, before tipping into a bowl and allowing to cool a little.

Meanwhile make the chutney.  Add all the ingredients to a blender and  whizz up until smooth.  Add a little extra water if too thick.

Next add the chopped, onion, tomato, cucumber and chopped coriander to the chickpeas and lightly mix.

Tip onto a serving dish and top with the crispy onions, sev, a little coconut yoghurt and the chutney.


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