Chana Chaat
A crispy, tangy Indian chickpea salad with fresh vegetables and warming spices. Toss cooked chickpeas with cumin, lime, and tomatoes for a quick, protein-packed snack or light meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 178
- Protein
- 9g
Ingredients
- 1.5 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 medium Roma tomato, finely diced
- ⅓ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 whole lime
- ¾ teaspoon ground cumin
Instructions
- 1
Hold the lime in one hand and roll it firmly on the countertop, pressing hard, until it feels slightly soft. This releases the juice inside.
- 2
Cut the lime in half. Squeeze one half over a small bowl, using your fingers to catch any seeds that fall; you should have about 2 tablespoons of juice.
- 3
Place the drained chickpeas into a medium bowl.
- 4
Add the diced tomato, diced red onion, and chopped cilantro to the chickpeas.
- 5
Pour the lime juice into the bowl.
- 6
Sprinkle 0.75 teaspoon of ground cumin over everything, along with a small pinch of salt and pepper.
- 7
Stir everything with a spoon until the chickpeas, vegetables, and spices are evenly mixed, about 30 seconds.
- 8
Divide the chaat between two bowls or plates and serve immediately, or let it sit for 5 minutes so the flavors blend.
Tools you’ll need
- medium bowl
- small bowl
- cutting board
- chef's knife
- spoon
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