Name: Chana Chaat Recipe (Chickpea Chaat)
Prep time: 15 min
Total time: 15 min
Ingredients: 1 ¾ cups Boiled chickpeas (chole or kabuli chana) (1 (15oz) can); ⅔ cup Potatoes (boiled, peeled and cubed); ⅓ cup Red onion (chopped); ⅓ cup Tomato (chopped); 1 Green chili (chopped finely); 2 tablespoons Cilantro or coriander leaves (finely chopped); ½ teaspoon Black salt (Kala namak); ¾ teaspoon Salt (or to taste); 1 teaspoon Chaat masala; ½ teaspoon Red chili powder; 2 tablespoons Green chutney; 1 tablespoon Meethi chutney (Tamarind date chutney); Nylon sev (for garnishing)

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This chana chaat is tangy, spicy, and refreshing snack. It’s made by mixing boiled chickpeas, potato, onion, tomato, herbes, spices and flavorful chutneys. Perfect as a light meal, snack, or party appetizer – ready in 15 minutes only!

White chana, or chickpeas, are also called chole, so this chaat is also known as chole chaat.

Chickpea chaat garnished with sev and serving in a steel plate with a spoon.

About This Recipe

Quick & Easy: If you have boiled chickpeas and chutneys ready, this chickpea chaat takes just 15 minutes to prep, mix and serve. You can also use store-bought chutneys and canned chickpeas to save time.

The best part? It’s super customizable! You can adjust the spice level, add crunchy toppings like sev, papdi, or masala peanuts, or toss in seasonal fruits like pomegranate for an extra burst of flavor. Whether you’re serving it for a family get-together or enjoying it solo, this chana chaat is always a hit.

There’s a similar recipe often found at roadside stalls called kala chana chaat, made with black chickpeas.

Ingredient Notes

Here is a pic of the ingredients you’ll need to make this chana chaat recipe.

Chana chaat ingredients in bowls and spoons with labels.

Chickpeas:
Canned chickpeas: rinse and drain them well before using.
Dried chickpeas: Plan ahead, soak overnight and pressure cook until soft. Check out instant pot chickpeas.
Potatoes: Boil, peel, and cube them into bite-sized pieces.
Check out instant pot boiled potatoes.
I prefer to use Yukon gold or white potatoes. I do not like Idaho or Russet potatoes.
Onion & Tomato: Finely chop for the best texture in the chole chaat.
Green chili: Adjust the quantity to your spice preference. Skip if serving kids.
Cilantro: Adds freshness to the chickpea chaat.
Black salt: Adds a unique tangy, salty flavor. If unavailable, use regular salt.
Chaat Masala: A must-have for the authentic street-style flavor.
Green Chutney: Use homemade or store-bought. Adjust quantity as per your taste.
Tamarind Date Chutney: Adds sweetness and tanginess. Store-bought works well if you’re short on time.
Sev: A crispy garnish that completes the dish. Use nylon sev for a light and crunchy topping.

Step By Step Photos

Toss boiled chickpeas, potatoes, chopped onion, tomato, green chili, and cilantro in a bowl.
Season with salt, black salt, chaat masala, and red chili powder.
Drizzle green chutney and tamarind date chutney and mix until everything is combined.
Chana chaat is ready to serve.

Collage of 6 images showing mixing everything to make chana chaat.

Expert Tips

Prepare Ahead: Boil chickpeas and potatoes in advance. Store them in the fridge to save time.
Chutneys: For convenience, use store-bought chutneys or make them ahead and freeze them in small portions.
Customizable Spice Level: Adjust green chili and red chili powder to your heat tolerance.
Serve Fresh: Assemble and garnish just before serving to keep the sev crisp.
Variations: Add pomegranate seeds, cucumber, or raw mango for added flavor and texture.

2 plates of chana chaat with a spoon on a marble board.

Check Out Other Chaat Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry