New Recipes

Spicy Chana chat

We all have chickpeas in our pantry but many of us don’t know what else to use it for other than for hummus and falafel. Today I wanted to share a recipe that has been past down for a few generations. The best part is you don’t need to go out and buy ingredients you use only for this recipe.


1 12oz can of chickpeas

1 jalapeno

1 white onion (red onion works too)

1 roma tomato

1 teaspoon of chat masala or garam masala

The juice 1/2 of a lime

A handful of cilantro

The water of a tablespoon of dried tamarind. Water should be half a cup.


  1. You want to drain the water of canned chickpeas. I like to wash my chickpeas really well to wash away any “chemicals”
  2. Dice your tomato and onion. Finely dice your jalapeƱo. You can use as much as you would like depending on your spice level
  3. Finely chop cilantro
  4. Take a small chunk of dried tamarind out of the packing and leave it in a bowl of water for 10-15 minutes. (Remember tamarind is sour so only use a little)
  5. Your tamarind chunk should have soften. With you hands squeeze the tamarind and remove seeds. Throw away the seeds and keep the water
  6. Transfer your chickpeas, tomatoes, jalapeƱos and onions in a bowl.
  7. Add the tamarind water.
  8. Squeeze the juice of half a lime in the bowl.
  9. Add the cilantro on the to and mix all the ingredients
  10. Add a teaspoon of your chat masala. This can be spicy be sure you use a little then taste and add more if needed.
  11. Optional: Leave it in the fridge for 1 hour (in my opinion it tastes better)

You just learned how to create a lunch meal for 3 days! This chat/ salad doesn’t go bad for three days. Let me know in the comments below how yours turned out!

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