Avocado Chickpea Chaat is a delicious and wholesome Indian snack that is perfect for a quick meal. This easy 15-minute recipe combines the creaminess of avocado with the nuttiness of chickpeas and the tanginess of yogurt and chaat masala for a flavor-packed dish that's sure to be a hit.

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Salad or Chaat?
A twist to the classic avocado chickpea salad this recipe uses our favorite chaat ingredients to make this dish fun to eat and satisfying too! With a burst of flavors, colorful garnishes, and crunchy toppings, I hope you will love this avocado chickpea chaat recipe as much as my family does!
This version combines the nutty taste of chickpeas, and creamy avocadoes with an addition of yogurt taking the dish to a whole new level of creaminess and flavor! A delicious snack, appetizer, or a light meal that is both refreshing and filling.
What is Chaat?
Chaat is often used to refer to a variety of Indian snacks such as Papdi Chaat, Dahi Puri, Bhel Puri, Dahi Bhalle, and Ragda Patties. A popular street cart food, chaat has a crunchy base of puri, papdi, bhel, or patties made from potatoes or lentils, topped with sweet-spicy-tangy chutneys, and garnished with ground spices and herbs.
This Avocado chickpea chaat is easy to make, super versatile, and can be easily customized to taste.
Ingredients
- Avocadoes - creamy avocadoes make for the perfect base for this chaat. Just make sure to pick firm avocados so they are easy to dice
- Chickpeas - pantry-friendly canned chickpeas come in handy for making quick meals
- Red Onion - Thinly sliced red onion adds crunch and a pop of color
- Pomegranates - for a burst of color and flavor
- Yogurt - creamy yogurt with a hint of sugar and salt rounds up the flavors
- Cilantro & Mint - garnish with lots of cilantro and mint for fresh flavor and aromas
- Spices - tangy chaat masala, a hint of spice from red chili powder, and earthy cumin to round up the flavors.
How to Make Avocado Chickpea Chaat
- To a medium salad bowl, add chickpeas, avocados, and lemon juice
- Add red onions and pomegranate arils. Tear off cilantro and mint leaves and add to the salad.
- Whisk together yogurt, sugar, and salt in a cup and drizzle over.
- Sprinkle green chili, ground cumin, red chili, and chat masala on top.
Serving
Serve immediately with more yogurt, pomegranates, and a sprinkle of ground spices to taste.
If making ahead, add chickpeas, avocado, lemon juice, red onions, and herbs to a salad bowl and keep refrigerated in an airtight container. Drizzle over yogurt and add spices and papdi or sev when you are ready to serve.
Tips for Customizing Avocado Chickpea Chaat
Here are some fun ideas to customize Avocado Chickpea Chaat to suit your taste preferences:
- Add diced mango for a sweet and juicy twist.
- Garnish with chopped peanuts or cashews for some extra crunch.
- Drizzle over sweet and sour tamarind chutney or spicy cilantro mint chutney
- Serve the chaat with some crispy papdi or sev for added texture. Use corn tortillas to make homemade papdi for a gluten-free option.
Hope you enjoyed this avocado chickpea chaat. Here are more recipes you'll love:
Recipe
Avocado Chickpea Chaat Recipe
Ingredients
- 1 can chickpeas rinsed and drained
- 4 medium avocados diced (slightly firm avocadoes are easier to dice)
- 1 tablespoon lemon juiced
- 1 small red onion thinly sliced
- 1 cup pomegranate arils reserve ยผ cup for garnish
- 1 big handful cilantro reserve some for garnish
- 1 big handful mint reserve some for garnish
- 1 cup plain yogurt
- ยผ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 green chili deseeded and diced
- 1 teaspoon ground cumin
- ยฝ teaspoon Kashimiri red chili powder
- ยฝ teaspoon chaat masala
Optional toppings
- 1 cup airfried tortilla chips see notes
- 1 cup papdi store bought papdi can be used
- ยฝ cup sev or bhujia
Instructions
- To a medium salad bow, add chickpeas, avocados, lemon juice, red onions, and pomegranate arils. Tear off cilantro and mint leaves and add to the salad.
- Whisk together yogurt, water, sugar, and salt in a cup and drizzle over yogurt.
- Sprinkle green chili, ground cumin, red chili, and chat masala on top.
- Garnish with reserved pomegranate seeds, cilantro, and mint.
- Serve with your choice of toppings, like homemade air-fried tortilla chips, store-bought papdi, or a sprinkle of sev.
Video
Notes
- Preheat the air fryer to 400 F for 5 mins.
- Lightly brush oil on 2 flour tortillas or 4 corn tortillas andย Cut into 1-inch squares Note: I love the mission low-carb tortillas as they come out light and crisp in the air fryer.ย
- Air fry at 350 F for 6 to 8 mins shaking the basket halfway throughย
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