Try this black chickpea salad, then check out our chana masala and saag chana masala.

*This recipe is gluten-free according to industry standards


  • 400g tin black chickpeas, (see below)
  • 2 green chillies, finely chopped
  • 2 tsp channa masala
  • 1 tsp chaat masala, plus extra
  • 1 red onion, finely chopped
  • finely chopped to make 2 tsp ginger
  • vegetable oil, for frying
  • 2 tsp mustard seeds
  • 10 curry leaves
  • 3 dried red chillies
  • 1/2 tbsp lemon juice
  • 100g tomatoes, chopped
  • a large bunch coriander, chopped
  • 50g fine sev, (see below)
  • a handful peanuts, skin-on, to serve
  • 1 lime, wedged


  • STEP 1

    Put the black chickpeas (including their liquid), green chillies, both masala powders, red onion and ginger in a bowl and mix.

  • STEP 2

    Heat a frying pan with 1 tbsp of vegetable oil and fry the mustard seeds, curry leaves and whole dried red chillies for 30 seconds.

  • STEP 3

    Add in the chickpea mixture. Simmer gently for 10 minutes, stirring regularly. Season and add the lemon juice.

  • STEP 4

    Divide the warm chickpeas between 4 bowls and top with the tomatoes, coriander, fine sev, peanuts and a final sprinkle of chaat masala.

  • STEP 5

    Serve with the lime wedges.

Black chickpeas are available in Indian grocers and online, or substitute with regular chickpeas. Channa and chaat masala are two Indian spice mixes and can be found at Indian grocers, large supermarkets and online – look for Shan or MDH brands. Fine sev is an Indian snack made of spiced, crunchy chickpea noodles, and can be found in Indian grocers and online.


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