Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chickpea and Cucumber Salad (Chana Chaat)
Chaat is a style of savory South Asian street snack, of which there are dozens of varieties. They all combine a mix of contrasting flavors and textures—sweet, tart and spicy, as well as creamy and crunchy. This is our version of chickpea (chana) chaat; it’s a good appetizer or side to grilled meats or seafood. To mimic the crunch of fried samosa wrappers that are sometimes used in chaat, we used the fried wonton strips sold near the croutons in the supermarket. For convenience, we used store-bought tamarind chutney (look in the international aisle) and spiked it with brown sugar, lime juice and hot sauce. We preferred the acidic heat of Tabasco or Frank's Red Hot sauce. Feel free to substitute chopped tomato and/or mango for all or some of the cucumber. And if you like, drizzle with whole-milk plain yogurt.
15½-ounce cans chickpeas, drained, rinsed and patted dry
small red onion, finely chopped
01In a large bowl, toss the chickpeas, onion, curry powder, 2 teaspoons salt and 1 teaspoon pepper. Set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT
This recipe was a huge hit at a dinner party. It was paired with salmon and appreciated as something different. I didn't have tamarind so I just added a bit more lime juice as well as lemon juice. I also paired it with an off-the-cuff yogurt sauce (plain yogurt, lemon juice, cucumber, salt pepper and olive oil) that really seemed to bring it together nicely.