Spiced Chickpea Salad Bowl — Chana Chaat Bowl
A bright Indian street-food lunch bowl of chickpeas tossed with onion, tomato, cucumber, mint, and tamarind-mint chutneys, finished with chaat masala.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and rinse chickpeas. Dice red onion, tomatoes (seeds removed), and cucumber. Finely chop ginger, green chillies, mint, and coriander. Measure out tamarind chutney, mint-coriander chutney, lemon juice, chaat masala, and black pepper.
Saute
Heat 2 tsp oil in a small skillet over medium heat. Add cumin seeds, sizzle 15 seconds until fragrant. Add chickpeas, Kashmiri chilli powder, and 0.5 tsp salt; toss 3–4 minutes until warmed through and lightly coated.
Build
Transfer warm chickpeas to a wide bowl and let cool 1 minute. In a separate bowl, combine diced onion, tomatoes, cucumber, ginger, green chillies, mint, and coriander; toss to combine.
Finish
Add warm chickpeas to the vegetable mixture. Drizzle tamarind chutney, mint-coriander chutney, and lemon juice over top. Sprinkle chaat masala, remaining 0.5 tsp salt, and black pepper. Toss gently until everything is coated in chutneys.
Plate
Divide into two serving bowls. Top each with 2 tbsp sev and 1 tbsp pomegranate seeds. Garnish with extra coriander. Serve immediately with chilli pickle and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.