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Spicy-sour chickpea chaat recipe

Spicy-sour chickpea chaat recipe

24 ratings

Chickpea chaat is a traditional Indian street food classic and it's easy to see why it's so popular. Vibrant coriander chutney is stirred through a sweet-and-sour salad for a snack or side that's packed full of flavour. Best of all, the whole dish is vegan and takes just 15 minutes to make. See method

Ingredients

  • 1 tbsp sunflower oil
  • 1 red onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 tomato, finely chopped
  • 400g tin chickpeas, drained and rinsed
  • 3 tbsp pomegranate seeds
  • 200g tin sweetcorn, drained and rinsed
  • ½ cucumber, diced
  • ½ tsp garam masala

For the chutney

  • 30g pack fresh mint
  • 30g pack fresh coriander
  • 1 green chilli
  • 1 lime, ½ juiced, ½ cut into slices or wedges to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    725kj
    172kcal     9%

  • Fat

    6g 9%

  • Saturates

    1g 4%

  • Sugars

    6g 7%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 22.5g Protein 8.4g Fibre 4.9g

Method

  1. To make the chutney, put the mint, coriander, chilli and lime juice in a food processor. Season; blitz until smooth, then set aside.
  2. Heat the oil in a frying pan over a medium heat and add the onion and chilli. Fry for 5 mins or until softened, then add the tomato. Fry for 1 min, then put in a large bowl to cool slightly.
  3. Stir in the chickpeas, pomegranate seeds, sweetcorn, cucumber, garam masala and the chutney. Season. Serve with the lime slices or wedges.

See more Indian recipes

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