Channa Chaat – Pakistani Chickpea Salad Recipe – Pakistani Special
Channa Chaat is a beloved Pakistani snack that captures the vibrant flavors of street food style cooking with its mix of tender chickpeas, chopped tomatoes, cucumber, red onion, and fresh herbs like coriander and mint. Enhanced with green chilies and a medley of spices—chaat masala, roasted cumin, and chili powder—it delivers a zesty flavor that tantalizes the taste buds. Whether you serve it during Ramadan, as a side dish, or a quick snack, this salad is colorful, nutritious, and deeply satisfying.
- 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 :
Texture Balance: For best results, use chickpeas that are cooked until tender but still hold their shape; avoid mushy beans so the salad has a nice bite.
Spice Adjustment: You can moderate chili powder and chaat masala to suit mild or spicy preferences; black salt adds a sharp twist if you like tang.
Use of Canned Chickpeas: Canned chickpeas offer convenience; just rinse and drain well to reduce excess moisture and preserve crispness.
Garnish Ideas: Add sev for crunch, pomegranate seeds for sweetness, or extra herbs like mint for freshness—and drizzle tamarind chutney for an extra layer of flavor.
