Pakistani Chana Chaat

Pakistani Chana Chaat

A Pakistani street salad of boiled chickpeas tossed with onion, tomato, tamarind and chaat masala.

✍️ Veg.Pub EditorialPublished 2026-05-14👁 50 views
Calories
280
kcal
Servings
2
Prep time
20
min
Diet
vegan

🧺 Ingredients

  • Cooked chickpeas300g · Swap: canned chickpeas
  • Onion1
  • Tomato1
  • Cucumberhalf
  • Green chili1 · Swap: omit
  • Tamarind chutney2 tbsp · Swap: lemon juice with a little sugar
  • Chaat masala1 tsp
  • Roasted cumin powderhalf tsp
  • Chili powdera little · Swap: omit
  • Fresh cilantro and mint1 small handful
  • Lemon juice1 tbsp
  • Saltto taste

👩‍🍳 Steps

  1. 1Drain the cooked chickpeas into a large bowl (if using dried, soak and boil until soft first).
  2. 2Dice the onion, tomato and cucumber, chop the green chili, and add all to the bowl.
  3. 3Drizzle in the tamarind chutney and lemon juice.
  4. 4Sprinkle over the chaat masala, roasted cumin, chili powder and salt.
  5. 5Add the chopped cilantro and mint and toss gently.
  6. 6Rest 5 minutes to let the flavors meld; it is even better chilled.

📊 Nutrition

Protein12g
Iron4mg
Calcium90mg
Fiber10g

Introduction

Chana chaat is a popular street starter across Pakistan and North India, especially at iftar during Ramadan. Tangy, spicy and crunchy, it needs no cooking and comes together in minutes.

Wellness Benefits

  • Chickpeas are rich in plant protein, iron and fiber; eaten cold they keep their nutrients, filling you up while steadying blood sugar.
  • Onion, tomato, cucumber and lemon are cooling and refreshing; roasted cumin and chaat masala aid digestion and whet the appetite, while tamarind's sweet-sour brightness suits hot days when appetite flags.

Nutrition Highlights

  • Around 12g protein and 10g fiber per serving, low-fat and high-fiber.
  • Fresh raw produce retains more vitamin C to aid iron absorption.

Tips

  • The flavors meld better after chilling, making it an ideal make-ahead lunch or light bite.
  • Chaat masala contains black salt for its distinctive tang; adjust to taste.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编