Snack · 15 min · indian

Chana Chaat

Ingredients

• 1 can Chickpeas
• 1/2 Red onion
• 1 Tomato
• 2 tsp Chaat masala
• 1/2 Lemon

Steps

1. Drain and rinse the chickpeas under cold running water.
2. Dice the red onion and tomato small, roughly chickpea-size, so every spoonful gets a bit of everything.
3. Toss everything in a mixing bowl with the chaat masala, lemon juice, and 1/2 teaspoon of salt.
4. Rest 5 minutes at room temperature. The salt draws juices out of the tomato and onion, which become the dressing.
5. Taste and adjust. Chaat should hit salty, sour, and a little funky all at once. Add more lemon or salt until it sings.
6. If you have them, fold in chopped cilantro and a diced green chili for heat.
7. Serve at room temperature, not ice cold. The spices bloom better when they aren{Q}t chilled.

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