Lunch · 25 min · indian

Samosa Chaat Bowl

This is the kind of Indian lunch you’ll make on repeat — vegetable samosas and chickpeas, 25 minutes, big payoff. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2 Vegetable samosas
• 1 cup Chickpeas
• 1/3 cup Yogurt
• 2 tbsp Tamarind chutney
• 1/4 Red onion
• 2 tbsp Sev

Steps

1. Heat the oven to 425°F.
2. Crisp the samosas on a sheet pan for 10–12 minutes until hot and crunchy.
3. Warm the chickpeas with a pinch of chaat masala and a splash of water.
4. Whisk the yogurt until smooth and pourable.
5. Break the hot samosas into rough chunks into a wide bowl.
6. Spoon the chickpeas over and around the samosa pieces.
7. Drizzle generously with yogurt and tamarind chutney.
8. Top with diced red onion and a snowfall of sev; serve immediately.

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