This Chana Chaat or Garbanzo Beans Salad is a very quick to make dish that can be made with any kind of chickpeas. You could use canned ones, fresh ones or black ones.
As I am typing the Chana Chaat recipe, I am drooling just by thinking the name of the dish. This is a very quick to make dish that can be made with any kind of chickpeas. You could use canned ones, fresh ones or black ones.
This week I am doing the theme ‘Nashta time’, and this is one quick recipe I make on a busy evening as tiffin for my boys. My older one love chickpeas and would eat it in any form.
I make the South Indian style sundal, Mediterranean style chickpeas salad and this Indian style tangy chaat.
I use the canned beans for ease. If planned a bit ahead we could soak the beans overnight and then cook them. This is a very protein filled snack that will keep the energy level of kids and adults through their activities.
I remember my school/college days when our PT master used to ask us to snack on soaked chickpeas in the mornings to help keep the stamina. This could be made in less than 10 minutes when you have the ingredients ready, .
If using canned beans, there is no cooking involved as well.
Preparation time – 5 minutes (if using canned beans)
Cooking time – none
Difficulty level – easy
Ingredients to make Chana Chaat – serves 4 as snack
- Chickpeas / Garbanzo beans – 15 oz can or about ¼ cup soaked overnight and cooked al dente
- Onion – ¼ cup (finely chopped)
- Cucumber – ½ cup (finely chopped)
- Tomato – 1 small (finely chopped)
- Cilantro – a big handful (finely chopped)
- Salt – to taste
- Chaat masala – 1 tsp
- Red chili powder – ¼ tsp
- Lime/lemon juice – 2 teaspoon (or to taste)
Procedure to make Garbanzo Beans Salad –
- If using canned chickpeas, drain it and wash them well under cold running water. If using fresh ones, soak it overnight and then cook it enough water until it still has a bite to it. Do not overcook it or make it mushy. Also add salt when cooking the chickpeas so the salt is absorbed inside.
- In a large bowl, add all the ingredients mentioned above and mix well.
- Adjust the salt and lemon juice to taste and serve the Chana Chaat.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter
Recipe
Chana Chaat / Chickpeas Salad / Garbanzo Beans Salad
Equipment
- bowl
- Spoon
Ingredients
- 15 can Chickpeas / Garbanzo beans soaked overnight and cooked al dente
- ¼ cup Onion Finely chopped
- ½ cup Cucumber Finely chopped
- 1 small Tomato Finely chopped
- a big handful Cilantro Finely chopped
- to taste Salt
- 1 teaspoon Chaat masala
- ¼ teaspoon Red chili powder
- 2 teaspoon Lime/lemon juice to taste
Instructions
- If using canned chickpeas, drain it and wash them well under cold running water. If using fresh ones, soak it overnight and then cook it enough water until it still has a bite to it. Do not overcook it or make it mushy. Also add salt when cooking the chickpeas so the salt is absorbed inside.
- In a large bowl, add all the ingredients mentioned above and mix well.
- Adjust the salt and lemon juice to taste and serve the Channa Chaat.
Priya says
Yumm chat sandhya! I love Chana chat and this usually is our dinner many days! Simple, yet filling!