Channa Chaat – Pakistani Chickpea Salad Recipe – Pakistani Special
Channa Chaat, also known as Pakistani Chickpea Salad, is a vibrant, tangy, and refreshing street-style snack loved across Pakistan and India. Made with tender chickpeas, crunchy vegetables, zesty spices, and a splash of lemon juice or tamarind chutney, this protein-packed dish is both nutritious and full of bold flavors. Whether served as a quick snack, a side dish, or part of an Iftar spread during Ramadan, Channa Chaat brings a burst of flavor and color to every bite. Let’s dive into this quick and easy crowd-pleaser
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
For the Chaat:
- 2 cups boiled chickpeas (canned or cooked from dry)
- 1 medium red onion, finely chopped
- 1 medium tomato, chopped
- 1 small cucumber, chopped
- 1 small boiled potato, diced (optional)
- 2 green chilies, finely chopped
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
Spices & Seasoning:
- 1/2 teaspoon chaat masala
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon red chili powder (adjust to taste)
- 1/4 teaspoon black salt (or regular salt to taste)
- Juice of 1 lemon
- Tamarind chutney or imli sauce (optional, for added tanginess)
Optional Garnishes:
- Sev (crispy chickpea noodles)
- Pomegranate seeds
- Thinly sliced onions or radish rings
Prepare the Ingredients:
Rinse and drain the chickpeas if using canned.
If using dried chickpeas, soak overnight and boil until tender.
Chop all vegetables and herbs finely for an even mix.
Mix the Chaat:
In a large mixing bowl, add the chickpeas, onions, tomatoes, cucumber, and potatoes.
Add green chilies, coriander, and mint.
Sprinkle in the chaat masala, cumin powder, red chili powder, black salt, and squeeze in the lemon juice.
Toss everything well to combine.
Adjust spices or lemon juice to taste.
Serve:
Transfer to a serving bowl or plate.
Drizzle tamarind chutney over the top if using.
Garnish with sev, pomegranate seeds, or additional herbs.
Serve immediately for the freshest flavor and crunch.
Recipe Notes :
Chickpeas : Freshly cooked chickpeas provide better texture, but canned work well for a quick version.
Spice Level : Adjust chili and chaat masala to your preferred heat.
Variations : Add diced mango, sprouts, or avocado for unique twists.
Storage : Best enjoyed fresh. If preparing in advance, mix the dressing and garnishes just before serving to keep it crisp.
Serving Suggestion : Pair with hot masala chai or serve alongside grilled kebabs for a delicious fusion plate.
