Leftover: Chickpeas

Chana Chaat (from Leftover Chickpeas)

Name: Chana Chaat (from Leftover Chickpeas)
Total time: 10 min
Yield: 2
Cuisine: Pakistani
Ingredients: Leftover boiled chickpeas: 1.5 cups (drain the gravy if from a curry); Boiled potato: 1, cubed; Onion: 1, finely chopped; Tomato: 1, finely chopped; Cucumber: 1/2, chopped; Green chilli: 1; Tamarind chutney: 2 tbsp; Yogurt: 1/2 cup, whisked; Chaat masala: 1 tsp; Salt: a pinch; Fresh coriander and mint: a little

Boiled too many chickpeas, or a little chana curry left? Toss them with onion, tomato, tamarind and chaat masala.

Cooking time10 mins

Serves2 people

Nutrition (per serving)

333kcal

14gProtein

58.5gCarbs

4.5gFats

Method

Step 1
Rinse the chickpeas lightly in a sieve. If they came from a curry, this washes off the masala so the chaat tastes fresh.
Step 2
Put the chickpeas, potato, onion, tomato, cucumber and green chilli in a large bowl.
Step 3
Add the chaat masala and a pinch of salt and toss gently.
Step 4
Plate it and top with yogurt and tamarind chutney.
Step 5
Garnish with coriander and mint and serve right away.

Chef's Tips

Don't mix the chaat in advance; it releases water.
Add papdi or sev on top for crunch.

Storage

Keep chickpeas separately in the fridge for 2 days; assemble the chaat just before serving.

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