Chana Chaat Recipe – Chickpea Salad with Yogurt & Cucumber

Last Updated on 4 months by Neha Deshmukh

Chana Chaat Recipe – Chickpea Salad with Yogurt & Cucumber

Hey everyone! If you’re looking for a quick, refreshing, and utterly delicious snack or light meal, you have to try this Chana Chaat recipe. It’s a vibrant chickpea salad bursting with flavors – tangy, spicy, and cool all at once. I remember making this for the first time when I was craving something light and flavorful, and it’s been a family favorite ever since! It’s seriously so easy to throw together, perfect for a busy weeknight or a weekend get-together.

Why You’ll Love This Recipe

This Chana Chaat is more than just a salad; it’s a flavor explosion! It’s incredibly versatile – you can adjust the spice level to your liking, and it’s a fantastic way to use up leftover chickpeas. Plus, it’s packed with protein and fiber, making it a satisfying and healthy choice. Honestly, who doesn’t love a recipe that’s both good and good for you?

Ingredients

Here’s what you’ll need to make this amazing Chana Chaat:

• 1 cup Chana (chickpeas) – about 150g
• 2 tablespoons Sour cream – about 30g
• 2 tablespoons Plain yogurt – about 30g
• 1 cup Cucumber, chopped – about 150g
• 1 cup Onion, chopped – about 100g
• 1 teaspoon Black pepper, crushed – about 5g
• 2 tablespoons Coriander leaves, chopped – about 10g
• 1 teaspoon Lemon juice – about 5ml

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Coriander Leaves: Fresh coriander is essential here. It adds such a bright, fresh flavor. Don’t skimp! If you’re not a coriander fan (I know some people aren’t!), you can try using mint, but it won’t be quite the same.
• Yogurt: Traditionally, this is made with dahi – Indian yogurt. It’s a bit tangier than some Western yogurts. If you can find Indian yogurt, definitely use it! Otherwise, Greek yogurt works well too, but you might want to add a tiny splash more lemon juice to brighten it up.
• Spice Level: I like a good kick, but you can totally adjust the black pepper to your preference. A pinch of red chili powder is also a fantastic addition if you like things extra spicy!
• Chickpeas: You can use canned chickpeas (drained and rinsed) for convenience, or cook dried chickpeas from scratch. Both work beautifully!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. In a mixing bowl, combine the thick yogurt, sour cream, crushed black pepper, lemon juice, and salt. Whisk it all together until it’s nice and smooth. This is your creamy, tangy base!
2. Now, add the cooked chickpeas, chopped cucumber, and chopped onion to the bowl. Gently fold everything together until all the ingredients are evenly coated in that delicious yogurt mixture. Be gentle – you don’t want to mash the chickpeas!
3. Finally, garnish with those lovely fresh coriander leaves. Serve immediately for the best, freshest flavor. Seriously, don’t let it sit for too long!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overmix! Gentle folding keeps the chickpeas intact and the salad looking pretty.
• Taste as you go! Adjust the lemon juice and black pepper to your liking.
• For a smoother sauce, whisk the yogurt and sour cream really well.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Swap the yogurt and sour cream for a plant-based alternative. Coconut yogurt and cashew cream work wonderfully!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level Adjustment (Mild to Spicy): Start with a small amount of black pepper and add more to taste. A pinch of cayenne pepper or a finely chopped green chili will really turn up the heat! My friend, Priya, loves adding a dash of chaat masala for extra zing.
• Festival Adaptations (Navratri, Street Food Style): During Navratri, you can skip the onion and garlic for a satvik version. For a street food vibe, add a sprinkle of sev (crispy chickpea noodles) and a drizzle of tamarind chutney.

Serving Suggestions

Chana Chaat is fantastic on its own as a light lunch or snack. But it’s also great…

• As a side dish with your favorite Indian meal.
• Served with papdi (crispy fried dough wafers) for extra crunch.
• As part of a larger chaat spread with other snacks like samosas and pakoras.

Storage Instructions

This is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The cucumber might get a little soggy, but it will still taste good!

FAQs

Let’s answer some common questions:

What is Chana Chaat traditionally served with?

Traditionally, Chana Chaat is often served with papdi, sev, and a drizzle of tamarind chutney. It’s also lovely with a side of sliced onions and a wedge of lemon.

Can I make Chana Chaat ahead of time?

You can prepare the yogurt mixture ahead of time, but I recommend assembling the salad just before serving to keep it fresh and crisp.

What type of chickpeas are best for Chana Chaat? (Dried vs. Canned)

Both work! Canned chickpeas are convenient, but dried chickpeas have a slightly better texture. If using dried chickpeas, soak them overnight and then cook them until tender.

How can I adjust the tanginess of the Chana Chaat?

Add more or less lemon juice to adjust the tanginess to your liking. A tiny pinch of amchur powder (dried mango powder) also adds a lovely tang.

Is it possible to make Chana Chaat without sour cream?

Absolutely! You can simply use more yogurt in place of the sour cream. Greek yogurt works particularly well as a substitute.