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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

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


  • 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

  • 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


  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.

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