Indian · Snack · All year
Chana Chaat
4.6 · community
15m
Prep
0m
Cook
Easy
Level
280
Energy
Street-corner chickpea salad: cool chickpeas hit with chaat masala, tamarind, chili, and herbs — sweet, sour, spicy, crunchy, all at once.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Mixing bowl
Prep checklist
Chickpeas — two cans, drained
Red Onion — fine dice
Tomato — diced
Jalapeño — minced
Tamarind Paste — loosened with 2 tbsp water
Cumin — toasted, ground
3 steps
Method
1
Toss chickpeas with onion, tomato, and chili.
2
Dress with tamarind, chaat masala, cumin, lime, and salt. Taste — it should ping-pong between sour, salty, sweet, and hot.
Why this works
Chaat masala's black salt is the funky-sour magic; there is no substitute, and the jar lasts years.
3
Herbs in big handfuls. Serve within the hour while everything still crunches.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
Whatever's open.
Beer pairing
Whatever's cold.
On the plate
Serve it with
Sides
A dipping sauce
Crunchy vegetables
Garnish
A pinch of flaky salt
Chili flakes
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
0
Umami
2
Heat
1
Per serving
Nutrition
280
kcal
12g
protein
44g
carbs
7g
fat
3g
fiber
520mg
sodium
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