Indian Spiced Chickpea Chaat Cups
A bright, crunchy Indian-inspired snack with warm spiced chickpeas, tangy lime, and fresh herbs, ready in about 25 minutes.
Follow the steps below to cook the desired recipe
1. Heat the oven to 200°C and line a baking sheet with parchment.
2. Pat the chickpeas dry with a clean towel so they roast up crisp.
3. Toss the chickpeas with olive oil, cumin, coriander, paprika, cayenne, and salt.
4. Spread them on the baking sheet and roast for 18–22 minutes, shaking the pan once, until golden and lightly crisp.
5. Meanwhile, stir together the cucumber, tomato, red onion, lime juice, and cilantro in a bowl.
6. Warm the pita triangles in the oven for the final 3–4 minutes, or toast them in a dry skillet.
7. Fold the warm spiced chickpeas into the fresh vegetable mixture and taste; add a little more lime or salt if needed.
8. Spoon the chaat into small serving cups and serve with pita triangles for scooping.
400 g cooked chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp ground cumin
½ tsp ground coriander
½ tsp paprika
¼ tsp cayenne pepper
½ tsp salt
120 g cucumber, finely diced
120 g ripe tomato, finely diced
30 g red onion, finely diced
1 lime, juiced
15 g fresh cilantro, chopped
1 pita bread, cut into small triangles
