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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

Serves 4
10 mins to prepare and 5 mins to cook
172 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

To make the chutney, put the mint, coriander, chilli and lime juice in a food processor. Season; blitz until smooth, then set aside.
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.
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