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Indian · Pakistani

Chana chaat

Vegetarian

चना चाट · chana chaat

A tangy street-style salad of chickpeas with onion, tomato, cucumber, herbs, lemon, roasted cumin and a sweet-sour tamarind dressing.

Chana chaat is an Indian salad, ready in about 15 minutes and made with chickpeas and tamarind paste. It serves 4 and is rated beginner to cook.

Start cooking
Chana chaat: spiced chickpeas with tomato, green chilli and lime slices on a plate
Photo: Miansari66 / Wikimedia Commons · CC0-1.0
Prep
15 min
Cook
0 min
Total
15 min
Serves
4
Level
Beginner
Calories
215

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Stir the tamarind paste (opens in a new tab), jaggery and 2 tbsp water together until the jaggery dissolves.

    • 2 min

  2. Step 2

    In a large bowl combine the chickpeas (opens in a new tab), onion, tomato (opens in a new tab), cucumber (opens in a new tab), green chilli (opens in a new tab), coriander and mint (opens in a new tab).

  3. Step 3

    Add the tamarind dressing, lemon juice (opens in a new tab), cumin (opens in a new tab), chilli powder, pepper (opens in a new tab) and salt and toss well. Taste — it should be tangy, slightly sweet and lively. Scatter with pomegranate (opens in a new tab) and serve.

    • 3 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
North India and Pakistan · Commonly attributedChaat is a broad family of street snacks across North India and Pakistan.Also popular in India, Pakistan
Dish
Snack · Lunch · Salads · Street food · Appetizers & starters
Cooking method
No-cook, Raw
Taste
tangy, sweet & sour, fresh, spicy (chilli heat)
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · High-fibre
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-fibre · Low-fat · Carb-conscious
Worked out from the ingredients. How labels work
Good for
Street food · Budget-friendly · Portable / lunchbox · Make-ahead
Cook more with
Chickpeas · Tamarind paste · Red onion · Tomato · Green chilli · Coriander leaves

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

215 kcal per serving

Estimated

1 serving ≈ 228 g · recipe makes 4

Where the energy comes from

  • Protein 17%
  • Carbohydrate 68%
  • Fat 15%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy215 kcal95 kcal
Protein9.6 g4.2 g
Carbohydrate38.7 g17 g
Net carbohydrate29.6 g13 g
Sugars13 g5.7 g
Added sugars3.2 g1.4 g
Fibre9.1 g4 g
Fat3.7 g1.6 g
Saturated fat——
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium741 mg325 mg
Salt equivalent1.9 g0.8 g
Vitamins & minerals per serving
Potassium
395 mg
Calcium
80 mg
Iron
2.1 mg
Magnesium
49 mg
Vitamin A (RAE)
37 µg
Vitamin C
17 mg
Vitamin D
0 µg
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: cucumber, black salt (kala namak), pomegranate.
  • Tamarind paste: Raw tamarind pulp (FDC 167763). Commercial concentrates vary in water content.
  • Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Dress just before serving so the vegetables stay crisp.

Common mistakes

  • Not rinsing canned chickpeas — the canning liquid makes the chaat taste flat and slimy.

Serve with

  • Top with crunchy sev or crushed papdi and a spoon of yogurt for a richer chaat.

Storage

  • Undressed, the mix keeps 1 day refrigerated.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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