Chickpea Chaat Recipe – Moong Sprouts & Pomegranate Street Food

Last Updated on 2 months by Neha Deshmukh

Chickpea Chaat Recipe – Moong Sprouts & Pomegranate Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the vibrant colours and incredible aromas of chaat. It’s the ultimate street food – a flavour explosion in every bite! Today, I’m sharing my go-to recipe for Chickpea Chaat, packed with goodness from moong sprouts and a burst of sweetness from pomegranate. It’s quick, easy, and seriously addictive.

Why You’ll Love This Recipe

This isn’t just any chaat; it’s a celebration of textures and tastes. The soft chickpeas, crunchy peanuts, juicy tomatoes, and the slight tang from the lime juice… honestly, it’s heaven! It’s perfect as a light lunch, a satisfying snack, or even a party appetizer. Plus, it comes together in under 10 minutes – perfect for when those chaat cravings hit!

Ingredients

Here’s what you’ll need to whip up this delicious Chickpea Chaat:

• 2 cups cooked chickpeas (about 300g)
• 1 medium potato, boiled and cubed
• 1 cup chopped tomatoes
• 1/2 cup Moong Sprouts
• 1/4 cup Pomegranate seeds
• 1/4 cup peanuts
• 2 tablespoons honey
• 2 tablespoons fresh lime juice
• 1 teaspoon chaat masala
• 1 teaspoon red chili powder (optional)
• Salt to taste
• 1/2 teaspoon black salt
• Handful chopped cilantro
• 2 teaspoons green chili, chopped (optional)
• 2 tablespoons mint leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients that really make this chaat special:

• Moong Sprouts: These little powerhouses are packed with protein and fiber. They add a lovely freshness and a slightly nutty flavour. My grandmother always said sprouts are so good for digestion!
• Pomegranate Seeds: Don’t skip these! They bring a beautiful sweetness and a delightful pop of texture. Plus, they’re full of antioxidants.
• Black Salt (Kala Namak): This is a game-changer. It has a unique, sulphurous flavour that adds an authentic chaat taste. It’s what gives chaat that distinctive “zing”. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking! It’s more like assembling, really.

1. First, if you’re using dried chickpeas, soak them overnight and then boil until they’re nice and tender. If you’re short on time (like I often am!), canned chickpeas work perfectly fine – just rinse and drain them well.
2. Next, chop your tomatoes, boiled potatoes, and any other veggies you like. I sometimes add cucumber or bell peppers for extra crunch.
3. Now for the fun part! In a large bowl, combine the chickpeas, chopped vegetables, moong sprouts, pomegranate seeds, and peanuts.
4. Drizzle with honey and lime juice. Sprinkle in the chaat masala, red chili powder (if you’re feeling spicy!), salt, and black salt.
5. Toss everything together gently until all the ingredients are evenly coated with those amazing spices. Give it a taste and adjust the seasoning – maybe a little more lime juice for tanginess, or a pinch more chili for heat.
6. Finally, garnish generously with chopped cilantro and mint leaves. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the chickpeas! They should hold their shape but be tender enough to enjoy.
• For a more intense flavour, lightly roast the peanuts before adding them to the chaat.
• Taste as you go! Chaat is all about balancing flavours, so adjust the spices to your liking.

Variations

• My Family’s Secret: My aunt always adds a sprinkle of bhuna jeera (roasted cumin powder) – it adds a lovely smoky flavour.
• Fruit Chaat Twist: Add some chopped apples or oranges for a fruity variation.
• Sev Chaat: Top with crispy sev (thin chickpea noodles) for extra crunch.

Vegan Adaptation

This recipe is almost vegan as it is! Simply swap the honey for maple syrup or agave nectar.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your chaat masala doesn’t contain any gluten-based ingredients.

Spice Level Adjustment

• Mild: Omit the red chili powder and green chilies.
• Medium: Use 1/2 teaspoon of red chili powder and 1 teaspoon of chopped green chilies.
• Spicy: Use 1 teaspoon of red chili powder and 2 teaspoons of chopped green chilies (or more, if you dare!).

Festival Adaptations

This chaat is perfect for festivals! It’s a light and refreshing snack during Navratri, and a delightful treat to enjoy during Diwali celebrations.

Serving Suggestions

Serve this Chickpea Chaat as a standalone snack, a side dish with your favourite Indian meal, or as part of a chaat platter. It’s also fantastic with a side of papdi (crispy fried dough wafers).

Storage Instructions

While this chaat is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, but it will still be delicious!

FAQs

What is Chaat and where does it originate from?

Chaat is a broad term for a variety of savoury snacks that originated in India, particularly in North India. It’s known for its bold flavours – sweet, sour, spicy, and tangy – and its diverse textures.

Can I use canned chickpeas instead of dried?

Absolutely! Canned chickpeas are a convenient and perfectly acceptable substitute. Just make sure to rinse and drain them well before using.

How can I adjust the tanginess of the chaat?

Simply add more or less lime juice to suit your taste. You can also add a pinch of amchur powder (dried mango powder) for extra tang.

What are the health benefits of Moong Sprouts?

Moong sprouts are incredibly nutritious! They’re a great source of protein, fiber, vitamins, and minerals. They’re also easy to digest and can help boost your metabolism.

Can I prepare this chaat ahead of time? If so, how?

You can chop the vegetables and boil the potatoes ahead of time. However, it’s best to assemble the chaat just before serving to prevent it from becoming soggy.