Let me introduce you to my absolute favorite Indian chaat – and trust me, it’s a game-changer!
This avocado chickpea chaat is not only incredibly healthy, but it’s also quick and simple to whip up whenever you’re craving something fresh and flavorful.
So what exactly is chaat? Think of it as India’s brilliant answer to street food salads – these colorful, textural masterpieces that burst with bold flavors and that perfect balance of sweet, sour, and spicy that makes your taste buds absolutely sing!
My personal chaat story: I’m completely obsessed with this dish and grab it for a quick breakfast all the time. Though when it’s morning fuel I’m after, I’ll swap out the tortilla chips for some crusty bread because, well, as an Asian, I need those comforting carbs to properly start my day!
But here’s where this recipe really shines – its incredible versatility. During busy weeknights, I love serving this as a bright, fresh counterpoint to rich, savory main courses. Picture this alongside crispy fried chicken, savory beef noodles, or a bowl of creamy homemade chicken corn chowder – the lightness and zing of the chaat cuts through all that richness beautifully.
For game day gatherings, this is pure gold. While everyone’s diving into buffalo chicken dip and loaded nachos, this fresh, vibrant green chaat becomes the hero that saves everyone from food coma. Your guests will actually thank you for giving them something this delicious yet refreshing.
And let’s talk about those Instagram-worthy moments – this dish is absolutely stunning on camera! The jewel-toned pomegranate seeds against creamy avocado and bright herbs? Pure food photography magic.
Alright, let’s dive into the recipe and I’ll show you just how ridiculously easy this is to make!
Seriously, we’re talking about maybe 15 minutes from start to finish, and most of that time is just chopping and mixing. No complicated techniques, no special equipment – just fresh ingredients coming together to create something absolutely magical.
Here’s the beautiful thing about this recipe: even if you’re a complete beginner in the kitchen, you literally cannot mess this up. We’re essentially just combining fresh ingredients, making a simple yogurt dressing, and tossing everything together. That’s it!
The prep is so straightforward – while you’re dicing the avocados, the chickpeas are just getting a quick rinse from the can. While you’re slicing that red onion, the yogurt dressing practically makes itself. Everything happens simultaneously, which means you’ll be enjoying this gorgeous chaat before you know it.
And here’s my favorite part: you probably already have most of these ingredients hanging around your kitchen right now. The only thing you might need to pick up is the chaat masala, but trust me, once you taste what it does to this dish, you’ll want to sprinkle it on everything!
Ready to see how simple this really is? Let’s jump right in and I’ll walk you through each super easy steps!
This refreshing and flavorful chaat combines the creaminess of avocado with the satisfying texture of chickpeas, brightened by pomegranate and a tangy yogurt dressing.
Ingredients
- For the Chaat:
1 can (15 ounces) chickpeas, rinsed and drained
4 medium avocados, diced (slightly firm avocados are easier to dice)
1 tablespoon lemon juice
1 small red onion, thinly sliced
1 cup pomegranate arils (reserve ¼ cup for garnish)
1 big handful cilantro, chopped (reserve some for garnish)
1 big handful mint, chopped (reserve some for garnish)
- For the Yogurt Dressing (Dahi):
1 cup plain yogurt
¼ cup water
1 tablespoon sugar
1 teaspoon salt
1 green chili, deseeded and diced
1 teaspoon ground cumin
½ teaspoon Kashmiri red chili powder
½ teaspoon chaat masala
- Optional Toppings:
1 cup air-fried tortilla chips or papdi, crushed or broken into pieces
½ cup sev or bhujia (thin crispy chickpea noodles)
Directions
- Prepare the Yogurt Dressing (Dahi):
- In a medium bowl, whisk together the plain yogurt, water, sugar, and salt until smooth.
- Stir in the diced green chili, ground cumin, Kashmiri red chili powder, and chaat masala. Mix well to combine. Taste and adjust seasoning if needed. Set aside.
- Assemble the Chaat:
- In a large mixing bowl, gently combine the rinsed and drained chickpeas, diced avocados, and lemon juice. The lemon juice will help prevent the avocados from browning.
- Add the thinly sliced red onion, ¾ cup of the pomegranate arils (reserving ¼ cup for garnish), chopped cilantro, and chopped mint.
- Pour about half of the prepared yogurt dressing over the chickpea and avocado mixture. Gently toss to coat all ingredients evenly. Add more dressing if desired, reserving some for drizzling on top.
- Serve:
- Divide the chaat among individual serving bowls.
- Drizzle the remaining yogurt dressing over each serving.
- Garnish with the reserved ¼ cup pomegranate arils, a few fresh cilantro leaves, and mint leaves.
- If using, sprinkle generously with crushed tortilla chips or papdi and sev/bhujia just before serving for added crunch.
A few tips I’d love to share with you:
The magic really happens when you eat this chaat right after putting it together – trust me on this one! All those fresh flavors and that satisfying crunch from the chips are at their absolute best when it’s freshly made.
Can’t find Kashmiri red chili powder? No worries at all! Regular chili powder works perfectly fine, just go a bit easier on it since Kashmiri chili is pretty mild and mostly loved for that gorgeous red color it gives. And hey, feel free to dial the green chili up or down based on how much heat you can handle – this is your chaat after all!
Oh, and if papdi isn’t available at your local store (it happens!), don’t let that stop you. I’ve had amazing results using crushed tortilla chips or even those simple salted crackers you probably already have in your pantry. The whole point is getting that lovely crunch, so get creative with whatever you’ve got!
Happy cooking, and I hope you love this as much as I do!
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