Indian · Lunch
Spiced Chickpea Salad Bowl
Chana Chaat Bowl
A bright Indian street-food lunch bowl of chickpeas tossed with onion, tomato, cucumber, mint, and tamarind-mint chutneys, finished with chaat masala.
$
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
385Calories
14gProtein
12gFat
52gCarbs
8gSugar
11gFiber
720mgSodium
0mgChol
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Instructions
1
Prep
Drain and rinse chickpeas. Dice red onion, tomatoes (seeds removed), and cucumber. Finely chop ginger, green chillies, mint, and coriander. Measure out tamarind chutney, mint-coriander chutney, lemon juice, chaat masala, and black pepper.
2
Saute
Heat 2 tsp oil in a medium skillet over medium heat. Add cumin seeds, sizzle 15 seconds until fragrant. Add chickpeas, Kashmiri chilli powder, and 0.5 tsp salt; toss 3-4 minutes until warmed through and lightly coated.
3
Build
Transfer warm chickpeas to a wide bowl and let cool 1 minute. In a separate bowl, combine diced onion, tomatoes, cucumber, ginger, green chillies, mint, and coriander; toss to combine.
4
Finish
Add warm chickpeas to the vegetable mixture. Drizzle tamarind chutney, mint-coriander chutney, and lemon juice over top. Sprinkle chaat masala, remaining 0.5 tsp salt, and black pepper. Toss gently until everything is coated in chutneys.
5
Plate
Spoon into serving bowls. Top with sev and pomegranate seeds (if using). Garnish with extra coriander. Serve immediately with chilli pickle and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) cooked chickpeas
- 2 tsp neutral oil
- 0.5 tsp cumin seeds
- 0.5 tsp Kashmiri chilli powder
- 1 tsp salt
- 1 medium red onion
- 2 small tomatoes
- 160g (5.6 oz) cucumber
- 1 tsp fresh ginger
- 2 small green chillies
- 2 tbsp fresh mint
- 4 tbsp fresh coriander
- 3 tbsp tamarind chutney
- 2 tbsp mint-coriander chutney
- 4 tsp lemon juice
- 1.5 tsp chaat masala
- 0.5 tsp ground black pepper
- 4 tbsp sev
- 2 tbsp pomegranate seeds