30-Minute Indian Chickpea Chaat Bowls

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 2 cans (15 oz each), drained canned chickpeas
• 2 medium, diced boiled potatoes
• 1 small red onion
• 2 Roma tomatoes
• 1 medium cucumber
• 1/2 cup chopped fresh cilantro
• 1/4 cup fresh mint leaves
• 2 tsp chaat masala
• 1 tsp roasted cumin powder
• 1/2 tsp Kashmiri red chili powder
• 1/2 tsp ground coriander
• 3 tbsp lemon juice
• 3 tbsp tamarind chutney
• 1 cup plain Greek yogurt
• 1/2 cup sev or crushed papdi
• 1/3 cup pomegranate arils
• 3/4 tsp salt
• 1 tsp neutral oil

Instructions

1. 1Rinse and thoroughly drain the chickpeas, then pat them dry with a clean towel so the spices cling. Warm a large nonstick skillet over medium heat with the oil.
2. 2Add the chickpeas and toss with chaat masala, roasted cumin, chili powder, coriander, and salt. Toast for 4 to 5 minutes, shaking the pan often, until the chickpeas look dry and lightly blistered at the edges.
3. 3While the chickpeas toast, dice the boiled potatoes into small cubes, finely chop the red onion, and cut the tomatoes and cucumber into neat half-inch pieces. Roughly chop the cilantro and mint together.
4. 4In a large mixing bowl combine the warm spiced chickpeas, diced potatoes, onion, tomatoes, and cucumber. Drizzle with lemon juice and most of the tamarind chutney, then toss gently so every piece is coated.
5. 5Taste the mixture and adjust salt or chaat masala until it tastes bright, tangy, and lightly spicy. Fold in half the herb mix so the greens stay vibrant.
6. 6Whisk the Greek yogurt with a spoonful of water until it is pourable and smooth. Season the yogurt lightly with salt and a drop of lemon if needed.
7. 7Divide the chaat mixture among four lunch bowls. Drizzle each portion with yogurt and the remaining tamarind chutney in thin ribbons.
8. 8Top with remaining herbs, a generous sprinkle of sev for crunch, and pomegranate arils. Serve right away while the chickpeas are still warm and the sev is crisp.
9. 9For packed lunches, keep the yogurt, chutney, and sev in separate small containers and assemble at midday so textures stay lively.