Channa Chaat -Pakistani Chickpea Salad
Recipe type: Appetizer
Cuisine: Pakistani
Prep time: 
Total time: 
This is how Pakistanis turn chickpeas into a delicious tangy salad!
  • 2 cans garbanzo beans
  • 1 small onion, chopped (¾ cup roughly)
  • 1 tomato, chopped
  • 1 medium potato, boiled and chopped
  • 1 serrano chili, finely chopped
  • Cilantro, a handful
  • 2 tsp Chaat Masala or Channa Chaat spice mix (you can find this at any Pakistani/Indian grocery store)
  • ½ tsp garam masala
  • ¼ cup Tamarind pulp (you can find this at any Pakistani/Indian grocery store)
  • 1 cup water
  • 1 tbsp sugar
  • salt to taste
  1. Dump beans, onion, tomatoes, potato and green chili in a large mixing bowl.
  2. Sprinkle chaat masal and garam masala. Toss.
  3. To make tamarind chutney, add tamarind pulp, sugar and 1 cup of water in a saucepan and let this come to a boil. Continue cooking for 10-12 minutes or until the pulp breaks down. Use the back of the spoon to help the process.
  4. Next, strain the tamarind liquid into a bowl. Make sure to press down on the pulp with a spoon to extract as much juices as you can. Discard the pulp (I chew on it:p).
  5. Now pour the liquid back into the saucepan and cook for another 5 minutes. The chutney will be very liquidy.
  6. Remove from stove and let the chutney cool. as it cools it will thicken.
  7. Pour the cooled chutney into the chickpea salad and toss.
  8. Garnish with fresh chopped cilantro leaves and serve.
Recipe by Rookie With A Cookie at