5-Ingredient Chickpea Chaat

Chaat takes its name from the Hindi for “to lick,” a nod to India’s beloved finger-licking street snacks. This quick chickpea version tosses rinsed legumes with onion, tomato, bright lemon, and tangy chaat masala for a lively lunch bowl.

Serves 2 · 10 min prep

Estimate for one serving

• 210 cal
• 11g protein
• 34g carbs
• 4g fat

Every recipe here is free to read.

Ingredients

• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1/2 cup red onion, finely diced
• 1 medium tomato, diced
• 1.5 tsp chaat masala
• 2 tbsp fresh lemon juice
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp salt

Instructions

1. 1Drain and rinse the chickpeas thoroughly under cold water, then pat them dry with a clean kitchen towel so the spices cling better.
2. 2Place the chickpeas in a medium mixing bowl.
3. 3Add the finely diced red onion and diced tomato to the bowl.
4. 4Sprinkle the chaat masala and salt evenly over the mixture.
5. 5Squeeze the fresh lemon juice over everything.
6. 6Using a large spoon, toss gently but thoroughly until every chickpea is coated in the tangy spice mix and the onion and tomato are evenly distributed.
7. 7Taste and adjust with an extra pinch of chaat masala or lemon if you want more punch.
8. 8Fold in most of the chopped cilantro, saving a little for garnish.
9. 9Divide into two bowls or pack into lunch containers.
10. 10Top with the remaining cilantro and serve immediately or chill 10 minutes for the flavors to meld into a bright, protein-packed midday chaat.