Perfect as an appetizer or a salad, this black chickpea chaat is an iron and protein-rich tangy treat.  The fresh cilantro, lemon juice and Indian spices will transport you to the street food vendors of Mumbai.



Prep time:

Servings: 4


  • 1 cup black chickpeas (soaked overnight)
  • 2/3 cup tomato chopped
  • 1/3 cup red onion chopped
  • 3 tbsp cilantro chopped
  • 3 tbsp lemon juice
  • 2 tbsp chunky chat masala (found at local indian foods store)
  • 1 tsp cumin
  • 1/2 red chilli powder
  • 1/2 tsp salt


  1. Wash the overnight soaked chickpeas and add them in pressure cooker along with 2 cups of water
  2. Once the whistle blows, set the stove temperature to low and continue heating for 10 minutes while the pressure drops
  3. If you do not have a pressure cooker, then place the chickpeas in pot of water and boil on stove top until tender but not mushy
  4. Strain the water from the cooked chickpeas and place in a bowl
  5. Add above ingredients to the bowl of chickpeas and give a good toss
  6. Adjust the seasonings according to your liking
  7. Enjoy!