Spicy-sour chickpea chaat recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 725kJ 172.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 22.5gProtein 8.4gFibre 4.9g
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- 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
