ALOO CHANA CHAAT / INDIAN CHICKPEA SALAD


Aloo Chana Chaat is the ultimate refreshing salad full of flavor and a very popular Indian Salad served in restaurants and parties. It’s loaded with crisp cucumbers, juicy tomatoes, colorful bell peppers and power-packed potatoes. The fresh lemon dressing with chaat masala (Indian Spice Mix), cumin powder and dried mint leaves gives this salad a refreshing kick.

Firstly, in order to prepare Aloo Chana Chaat, I often wash and soak dry Chickpeas / Garbanzo beans / Chole overnight and cook them the next day. Although 8 hours of soaking is more than enough. However, soaking for an extra 1-2 hours does not harm. Secondly, the soaked chickpea is boiled and cooked for one whistle in pressure cooker and another 10-15 minutes on low flame until they are soft and tender. And finally, once the chickpeas are cooked, just toss all the ingredients of the chaat with the dressing and the Aloo Chana Chaat is ready to serve. If you have access to canned Chickpeas, feel free to use them.

Aloo Chana Chaat For A Healthy And Nutritous Diet

Firstly, it’s an excellent way to lose a couple of pounds if you have this healthy salad for lunch or dinner. Furthermore, chickpeas add great protein and fiber to this salad. Also, they are rich in iron, zinc, phosphorus and B vitamins. Most noteworthy, chickpeas help with blood sugar control, (the starch in chickpeas is digested slowly resulting in stabilized sugar levels). Everyone relishes Chole or White Chickpeas in my house. Be it Chole Bhature, Tikki Chole, Bun Chole, Kulche Chole, Hummus or even Falafel wrap. My dad loves the leftover Chole with the Amritsari Matthi, a delicacy of Amritsar.

Aloo Chana Chaat Variations And Serving Suggestions

I have used my favorite vegetables in this salad, including potatoes. This makes the salad very filling. You can even add tamarind chutney and the green coriander chutney to boost up the flavors. The best thing about this salad is that it’s more than just a salad. Basically, it is perfect as a side dish, while you serve other Indian dishes such as Dhaba Style Dal Tadka. You may even serve it as an appetizer dip with Corn Kebab. For Corn Kebab you may find the recipe here. Moreover, you can also serve this salad to health freaks by adding paneer (cottage cheese) or feta cheese instead of potatoes. Also, in order to prepare healthy aloo chole chaat, one can easily add sprouts to this recipe. For more ideas for appetizers, click here. And for more salad options, click here.

Coming back to the salad, you can even make this salad ahead of time for any parties at home. It is the most satisfying and power packed salad.

Aloo Chana Chaat
ALOO CHANA CHAAT / INDIAN CHICKPEA SALAD

Ingredients

For the Salad

Boiled Chickpeas 1 ½ Cup
Boiled Potato 1 Large
Cucumber 1
Bell Peppers 1/3 Cup (Red, Yellow and Green)
Tomato 1
Fresh Coriander Leaves ¼ Cup
Green Chilies 2-3

For the Dressing

Lemon Juice 1 tbsp
Olive Oil 1 tbsp
Cumin Powder ¼ tsp
Chaat Masala ½ tsp
Dried Mint Leaves 1 tsp
Freshly Ground Black Pepper ¼ tsp
Fresh Mint leaves 3-4
Salt to taste

For Garnishing

Few coriander/mint leaves
Roasted Peanuts

Chickpea Salad

Method

First of all, to boil the chickpeas, wash and soak the chickpeas overnight. Secondly, transfer the chickpeas to a pressure cooker and add enough water to cover it. Pressure cook on high flame for a whistle. After that, lower the flame and let it remain on low for 10-15 minutes or till well done. Switch off the flame after 10 minutes and let it release the pressure on its own.

Simultaneously, chop the veggies to match the size of the chickpeas. Most importantly, remove the seeds of the tomato while chopping it.

Further, add the boiled Chickpeas to a bowl. Now add cucumber, bell peppers, tomato, boiled potato, green chillies and fresh coriander to the Chickpeas.

In a mason jar, combine all the dressing ingredients. After that, shake until well combined.

Finally, pour the dressing mixture over the Salad just before serving.

Mix well, taste and adjust the seasoning.

Garnish with chopped coriander/mint leaves and roasted peanuts, if desired and serve.

aloo chana chaat
ALOO CHANA CHAAT / INDIAN CHICKPEA SALAD

Recipe Notes

First of all, if using store bought canned chickpeas, drain the chickpea liquid, wash and pat them dry before use.

The green chilies in the salad give an extra zing to the salad. However, you may skip it if making for children or else de-seed the chilies and add them.

Additionally, you can include tamarind chutney and the green coriander chutney to boost up the flavors.

Above all, always make sure to taste and adjust seasoning in this salad. The need for salt and spices may vary by taste.

Are you making this recipe? I would LOVE to see your creations so snap a photo and tag truexplore on Instagram with the hashtag #truexplore and give me a shout out. Moreover, you can also follow me on  Facebook,  Twitter,  Pinterest  and  Instagram for more such easy recipes.

ALOO CHANA CHAAT / INDIAN CHICKPEA SALAD

Aloo Chana Chaat is the ultimate refreshing salad full of flavor and a very popular Indian Salad served in restaurants and parties. It's loaded with crisp cucumbers, juicy tomatoes, colorful bell peppers and power-packed potatoes.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad, Snack
Cuisine: Indian
Keyword: ALOO CHANA CHAAT, CHAAT, CHANA CHAAT, CHICKPEA SALAD, INDIAN, RECIPE
Author: Simran Khorana

Ingredients

  • cup Chickpeas boiled
  • 1 large Potato boiled and cubed
  • 1 Cucumber diced
  • cup Bell Peppers diced
  • 1 Tomato diced
  • ¼ Coriander Leaves chopped
  • 2-3 Green Chillies chopped

FOR THE DRESSING

  • 1 tbsp Lemon Juice
  • 1 tbsp Olive Oil
  • ¼ tsp Cumin Powder
  • ½ tsp Chaat Masala
  • 1 tsp Dried Mint Leaves
  • ¼ tsp Black Pepper ground
  • 3-4 Mint Leaves chopped
  • Salt to taste

FOR GARNISHING

  • Few Coriander / Mint Leaves
  • 2 tbsp Peanuts roasted and coarsely ground

Instructions

  • To boil the chickpeas, wash and soak the chickpeas overnight.
  • Transfer the chickpeas to a pressure cooker and add enough water to cover it.
  • Pressure cook on high flame for a whistle. After the whistle, lower the flame and let it remain on low for 10-15 minutes or till well done. Switch off the flame after 10 minutes and let it release the pressure on its own.
  • Chop the veggies to match the size of the chickpeas. Remove the seeds of the tomato while chopping it.
  • Add the boiled Chickpeas to a bowl.
  • Now add cucumber, bell peppers, tomato, boiled potato, green chillies and fresh coriander to the Chickpeas.
  • In a mason jar, combine all the dressing ingredients. After that, shake until well combined.
  • Finally pour the dressing mixture over the Salad just before serving.
  • Mix well, taste and adjust the seasoning.
  • Garnish with chopped coriander/mint leaves and roasted peanuts, if desired and serve.

Notes

  • First of all, if using store bought canned chickpeas, drain the chickpea liquid, wash and pat them dry before use.
  • The green chilies in the salad give an extra zing to the salad. However, you may skip it if making for children or else de-seed the chilies and add them.
  • Additionally, you can include tamarind chutney and the green coriander chutney to boost up the flavors.
  • Above all, always make sure to taste and adjust seasoning in this salad. The need for salt and spices may vary by taste.

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