Go Back

Channa Chaat -Pakistani Chickpea Salad

This is how Pakistanis turn chickpeas into a delicious tangy salad!
Course Appetizer
Cuisine Pakistani
Keyword Chaat, Choley
Prep Time 20 minutes
Total Time 20 minutes
Author Rookie With A Cookie


  • 2 cans garbanzo beans
  • 1 onion chopped
  • 1 tomato chopped
  • 1 medium potato boiled and chopped
  • 1 green chili finely chopped
  • cilantro handful, chopped
  • 2 tsp chaat masala or channa chaat spice mix you can find this at any Pakistani/Indian grocery store
  • ½ tsp garam masala

Tamarind Chutney

  • ¼ cup tamarind pulp you can find this at any South Asian store
  • 1 cup water
  • 1 tbsp sugar
  • salt to taste


  • Dump beans, onion, tomatoes, potato and green chili in a large mixing bowl.
  • Sprinkle chaat masal and garam masala. Toss.
  • 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.
  • 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).
  • Now pour the liquid back into the saucepan and cook for another 5 minutes. The chutney will be very liquidy.
  • Remove from stove and let the chutney cool. As it cools, it will thicken.
  • Pour the cooled chutney into the chaat and toss.
  • Garnish with fresh chopped cilantro and serve.