Chickpeas Chaat Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse 3 cups well and pat dry. If using freshly cooked chickpeas, drain leaving minimal liquid. Pat them dry with paper towels to help spices adhere.

Spice tempering

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1 teaspoon cumin seeds and toast until fragrant and they begin to sizzle, about 20–30 seconds.

Toast chickpeas

Add the chickpeas to the skillet and stir to coat with oil and cumin. Sprinkle 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon red chili powder, 1 teaspoon chaat masala, and 1 teaspoon salt over the chickpeas. Cook, stirring occasionally, until chickpeas are warmed through and slightly crisp at edges, 5–7 minutes. If chickpeas stick, reduce heat and stir. Finish by squeezing 1 tablespoon fresh lemon juice over them, stir, then remove from heat and let cool slightly.

Make yoghurt dressing: whisk 1 cup plain Greek yoghurt until smooth. Taste and stir in 1/2 teaspoon sugar if your tamarind is very tart. If the yoghurt is very thick, thin with 1–2 teaspoons water to make it spoonable but still creamy.

Prepare chutneys: have 1/4 cup tamarind chutney and 1/4 cup mint-cilantro chutney ready. If using store-bought tamarind chutney that is thick, loosen with a teaspoon of water. Adjust salt and sugar in chutneys to taste.

Dice and combine: finely dice 1/2 cup red onion, 1/2 cup tomato, and 1/2 cup cucumber (if using). Place in a bowl and toss with 1/4 cup chopped cilantro and the optional 1 teaspoon finely chopped green chili. Season lightly with a pinch of salt to draw out juices and keep flavors bright.

Prep crunchy element: if using sev or crushed papdi/roasted peanuts, have 1/2 cup ready to add at serving for texture.

Combine base: in a large mixing bowl, place the warm spiced chickpeas. Spoon the diced onion/tomato/cucumber mixture over the chickpeas and toss gently to combine.

Plate and dress: divide the chickpea mixture into 4 serving bowls (serves 4). Drizzle a generous spoonful (about 2 tablespoons) of yoghurt over each portion. Then add 1 tablespoon tamarind chutney and 1 tablespoon mint-cilantro chutney per bowl, either drizzled, swirled, or dolloped.

Finish: scatter 2 tablespoons sev or crushed papdi/peanuts on each bowl for crunch. Sprinkle a pinch (about 1/8–1/4 tsp) extra chaat masala and 1/8 tsp black salt over each. Add pomegranate arils if using (about 1 tablespoon per bowl) and garnish with mint leaves. Serve immediately with lemon wedges to squeeze on top.