Indian cuisine · Salads & Mezze

Chana Chaat

Cold chickpea salad with red onion, tomato, cucumber, chaat masala and plenty of lime juice.

Ingredients · for 4 servings

• 500 g chickpeas (cooked, drained from a jar)
• 1 red onion
• 2 tomatoes
• 1 cucumber
• 2 green chilies
• 2 tsp chaat masala
• 1 tsp cumin
• 2 limes
• 1/2 bunch coriander
• 1/2 bunch mint
• Salt

Instructions

1. Rinse the chickpeas, drain well and pat dry with paper towels so the salad doesn't turn watery later.
2. Toast the cumin in a dry pan for 1–2 minutes until it smells nutty and crush coarsely in a mortar.
3. Cut the onion, seeded tomatoes and the peeled, seeded cucumber into even 5 mm cubes, and cut the chilies into fine rings.
4. Finely chop the coriander and mint and add them with the vegetables to the chickpeas.
5. Season generously with the toasted cumin, the chaat masala, the juice of both limes and salt — the salad should taste distinctly tangy.
6. Let it sit for at least 10 minutes, taste again before serving, and arrange well-chilled in bowls.