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Crunchy, tangy, spicy and fresh, this chickpea chaat is bursting with zingy lemon, tamarind and chaat masala. There's no cooking involved, just chop, toss and tuck in!
1.
In a large bowl, whisk the oil, lemon juice, garlic, tamarind paste, chilli powder, cumin, chaat masala and salt.
2.
Add the chickpeas, tomato, onion, cucumber, pepper, chilli, coriander and mint, and toss well.
3.
Leave for 10 minutes to let the flavours soak in, then serve.
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Storage information
Cover and refrigerate for up to 2 days. The cucumber releases water over time, so stir well before serving and add the fresh herbs just before eating if you can. Not suitable for freezing.
Tip
Higher protein: Top each portion with 100g fat-free Greek yoghurt for a dahi chana chaat.
Cost-saving tips
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