Here’s a simple recipe to beat the summer heat.
Chana Chaat is refreshing, flavourful and absolutely healthy!
Brown chickpeas or chana as it’s called is one of the staples in the Indian and Mediterranean cuisine. A part of the legume family, chana has a nutty flavour and firm texture if cooked perfectly.
Chaat is a generic name given to an Indian preparation with boiled vegetables, or fresh fruits with spices, usually consumed as a snack in the evening. However, you can also have chana chaat during the day to curb hunger pangs.
Chaat is something you would find easily as street food in India, because it can quickly be tossed in the sauces or chutneys of different colours, with various ingredients that makes it so flavourful and delicious.
Packed with nutrients, brown chickpea is a good source of fibre and plant-based protein, and this helps us feeling full for longer as it digests slowly.
Chana has a low level of glycemic index, a marker for how rapidly your blood sugar level increases after eating food. This aids in controlling blood sugar levels thus helps in managing diabetes.
It’s amazing for your gut health, as the fibre aids in the growth of healthy bacteria in the gut. If you did not know this already, our gut has trillions of bacteria living inside, both good and bad.
Chana helps in maintaining a healthy balance of these microbes. For all the good reasons, chana is believed to aid in weight-loss and it’s consumed before the main meals to reduce portion size.
As vegans, aren’t we looking for some interesting flavours and ingredients? As we eat more salads, fresh fruits and vegetables this summer, why not try this refreshing chana chaat too?
Sprinkle some vegan epic mature grated cheese on top.
VEGAN CHANA CHAAT RECIPE
Prep time- 5 minutes
Cook time- 25 minutes
Serving- 4 servings
Cuisine- North Indian
Brown chickpea - 1 cup
Onions chopped- ½ cup
Tomatoes chopped- ½ cup
Green chillies chopped- 2 nos
Mint and coriander leaves chopped- ¼ cup
Salt- 1 tsp
Chaat masala-1 tsp
Lemon juice- 2 tbsp
Water- 3 cups
- Wash and soak the brown chickpea overnight, or minimum for 5 hours.
- Once boiled, drain the water completely and keep it aside. This water can be consumed later or added to soups.
- Add all the remaining ingredients, toss well and serve it fresh.
- If you want to store this, it’s better to keep the chickpea separately without the ingredients, especially salt as it will get watery once it’s kept for some time. Toss them fresh for the best results!