30-Minute Indian Chaat Board with Chickpeas

Chaat takes its name from a Hindi verb meaning to lick—fitting for India’s beloved tangy street snacks. This board leans on crisped chickpeas tossed with chaat masala, lemon, and cool cucumber-tomato crunch for a fast, shareable lunch.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 18g protein
• 52g carbs
• 16g fat

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Ingredients

• 2 (15 oz) cans canned chickpeas, drained and rinsed
• 1 medium red onion, finely diced
• 1 cup English cucumber, diced
• 1 cup ripe tomatoes, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, torn
• 2 tsp chaat masala
• 1 tsp ground cumin
• 1/2 tsp Kashmiri chili powder
• 3 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1 tbsp olive oil
• 1 cup plain whole-milk yogurt
• 1/4 cup tamarind chutney
• 1/4 cup green cilantro-mint chutney
• 1 cup sev (crispy chickpea noodles)
• 1/2 cup pomegranate arils
• 1/3 cup roasted unsalted peanuts
• 2 cups papdi or sturdy pita chips

Instructions

1. 1Pat the drained chickpeas very dry with a clean kitchen towel so they crisp instead of steam. Warm a large nonstick skillet over medium-high heat and add the olive oil.
2. 2When the oil shimmers, tip in the chickpeas in a single layer. Toast them undisturbed for 3 minutes until the undersides turn golden and lightly blistered.
3. 3Shake the pan and continue cooking 4 to 5 minutes more, stirring once or twice, until the chickpeas are fragrant and mostly crisp. Sprinkle with cumin, chili powder, half the chaat masala, and salt while still hot.
4. 4Transfer the spiced chickpeas to a wide serving board or platter and let them cool 2 minutes so the yogurt does not melt on contact.
5. 5In a small bowl whisk the yogurt with a squeeze of lemon juice and salt until smooth and spoonable; set aside for drizzling.
6. 6Scatter the diced onion, cucumber, and tomato evenly over and the chickpeas so every scoop gets crunch and freshness.
7. 7Dot the board with spoonfuls of tamarind chutney and green chutney, then drizzle the seasoned yogurt in thin ribbons across the surface.
8. 8Finish with a generous shower of sev, pomegranate arils, roasted peanuts, cilantro, mint, and the remaining chaat masala. Nestle papdi or pita chips along the edges for scooping.
9. 9Taste a loaded chip and adjust with an extra squeeze of lemon or pinch of salt if needed. Serve immediately while the chickpeas still have texture and the sev stays crunchy.
10. 10For a Labor Day picnic, pack the chutneys and yogurt in small jars and assemble the board on-site so nothing turns soggy in transit.