Best 2 Indian Chickpea Chaat Salad Recipes

**Indian Chickpea Chaat Salad: A Culinary Symphony of Flavors and Textures**

Embark on a culinary journey to the vibrant streets of India with our delectable Indian Chickpea Chaat Salad. This tantalizing dish bursts with an array of flavors and textures, promising a symphony of sensations in every bite. Chickpeas, the heart of this salad, are cooked to perfection, delivering a satisfying bite and a nutty flavor. They are then tossed with a medley of colorful vegetables, each contributing its unique texture and flavor profile. Crisp cucumbers, juicy tomatoes, and crunchy onions add a refreshing contrast to the soft chickpeas.

For a burst of tanginess, we introduce lemon juice and tamarind chutney, which awaken your taste buds and leave you craving more. A sprinkle of chaat masala, a magical blend of spices, adds a layer of complexity, while chopped cilantro brings a refreshing herbal touch. But the crowning glory of this salad is the yogurt dressing, a creamy and cooling complement that ties all the elements together.

Our recipe provides you with three delightful variations to cater to diverse preferences. The Classic Indian Chickpea Chaat Salad is a timeless recipe that showcases the true essence of this dish. For a vegan twist, try the Vegan Indian Chickpea Chaat Salad, where yogurt is replaced with a zesty lemon-tahini dressing. And for those who love a spicy kick, the Spicy Indian Chickpea Chaat Salad incorporates green chilies and red chili powder, igniting your palate with a fiery symphony of flavors.

Prepare to be captivated by the vibrant colors, tantalizing aromas, and irresistible flavors of our Indian Chickpea Chaat Salad. It's a culinary masterpiece that will transport you to the vibrant streets of India with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

CHANA CHAAT

Chana Chaat image

Chole chaat or chana chaat is a tasty, tangy and easy chaat snack made from white chickpeas or chana, spice powders, onions, tomatoes, potatoes and lemon. You can also use canned chickpeas to make this chatpata chana chaat.

Provided by Dassana Amit

Categories Snacks

Time 5m

Number Of Ingredients 17

Ingredients

1 cup dried white chickpeas (or chole or chana)
½ teaspoon salt
2 cups water (- for pressure cooking)
1 medium to large potato (- optional)
1 medium sized onion (- finely chopped)
1 medium sized tomato (- finely chopped)
1 green chili (, finely chopped - optional)
1 teaspoon roasted cumin powder
1 teaspoon kashmiri red chili powder (or paprika)
1 teaspoon chaat masala
½ teaspoon dry mango powder ((amchur powder) - optional)
regular white salt or rock salt (edible and food grade) (- add as per taste)
black salt (- add as per taste)
1 to 2 teaspoons lemon juice (or add as per taste)
3 to 4 pani pooris or papdis crushed (- optional)
2 to 3 tablespoons chopped coriander leaves ((cilantro))
¼ cup fine sev (- optional)

Steps:

Soak 1 cup kabuli chana (white chickpeas) in enough water overnight or for 8 to 9 hours. Later drain all the water. Rinse the chickpeas in running water and again drain the water. You can also use 2.5 to 3 cups canned chickpeas. if using canned chickpeas, then you just need to mix the spices, onions, tomatoes etc and enjoy the chole chaat.
Take the chickpeas in a 2-litre pressure cooker. Add ½ teaspoon salt and 2 cups water.
Place a bowl on top of the chickpeas. Rinse and keep a medium to large potato inside the bowl. You can skip the potato if you want.
Cover tightly with the lid and initially pressure cook on medium flame. When you start hearing the hissing sound in the cooker, lower the flame a bit and cook for 10 to 12 whistles.
When the pressure falls on its own, then only remove the lid.
Check the potato by sliding a knife or fork through it. The fork or knife should slide easily.
Also check the chickpeas. You should be able to mash the cooked chickpeas easily. There should be no hardness in the center. The chickpeas should have a melt in the mouth texture. If the chickpeas is not cooked, then add some more water and pressure cook for a few more minutes.
Drain all the water and keep the cooked chickpeas aside.
Peel the potato once it becomes warm. Then chop and keep aside.
Rinse, peel and then finely the onion, tomato and chilli. Also rinse and then finely chop some coriander leaves. Keep aside.
Take the cooked chickpeas in a mixing bowl.
Add all the spice powders - kashmiri red chilli powder, roasted cumin powder and chaat masala. Add both black salt and regular salt as per taste. For some tang, you can also add ½ teaspoon dry mango powder (amchur powder).
Add the chopped potatoes. Mix very well so the spice powders and salt coats the potatoes and chickpeas.
Add the finely chopped onions, finely chopped tomatoes, chopped green chillies and coriander leaves.
Add 1 to 2 teaspoons lemon juice or add as required.
Again mix very well. Check the taste and you can add salt, chaat masala, red chilli powder, green chillies, lemon juice more if you want.
Serve chana chaat in a bowl instantly. While serving garnish with some coriander leaves and sev. Adding sev is optional. You can even garnish with some crushed papdi or pani poori.

Nutrition Facts : Calories 238 kcal, Carbohydrate 42 g, Protein 11 g, Fat 3 g, Sodium 363 mg, Fiber 11 g, Sugar 7 g, ServingSize 1 serving

PUNJABI-STYLE CHICKPEA SALAD

Punjabi-style chickpea salad image

This Indian spiced salad makes a great side to tandoori meat or fish - chickpeas make it a filling vegetarian lunch option

Provided by Anjum Anand

Categories Lunch, Side dish

Time 45m

Number Of Ingredients 11

Ingredients

2 tbsp cumin seeds
2 x 400g cans chickpeas , drained and rinsed
2 large tomatoes , chopped into small dice
1 small red onion , finely chopped
2 good handfuls kale , stalks removed, finely shredded
large handful coriander , leaves and stalks chopped
15 mint leaves, shredded
3 tsp chaat masala , or to taste (see tip)
4 tbsp lemon juice , or to taste
2 tbsp extra virgin olive oil
pinch of sugar

Steps:

Heat a small saucepan and toast the cumin seeds until aromatic and slightly browned, then grind to a coarse powder using a pestle and mortar.
Put all the ingredients, including the ground cumin, in a bowl and mix well. Season generously; add more chaat masala and lemon juice if needed. Leave for 30 mins to let the flavours combine.

Nutrition Facts : Calories 168 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

Tips:

For a creamy and flavorful chaat, use thick yogurt or Greek yogurt.
If you don't have tamarind chutney, you can use a mixture of lemon juice and sugar.
Feel free to add other vegetables to the salad, such as cucumber, tomato, or bell pepper.
If you want a spicy chaat, add a pinch of cayenne pepper or red chili powder.
For a crunchy topping, add some roasted peanuts or sev.
Serve the chaat immediately, or it will get soggy.

Conclusion:

This Indian Chickpea Chaat Salad is an excellent appetizer, snack, or lunch. It's a healthy and delicious way to enjoy chickpeas. The salad is full of flavor and texture, and it's easy to make. So next time you're looking for a quick and easy meal, give this salad a try.

Note: This recipe is easily customizable to your taste preferences. Feel free to adjust the amount of spices, herbs, and vegetables to suit your liking.