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Avocado Chickpea Chaat Recipe
This creamy, spicy and sweet avocado chickpea chaat makes for a healthy and satisfying light meal
Servings: 6
Calories: 349kcal
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 ¼ cup for garnish
- 1 big handful cilantro reserve some for garnish
- 1 big handful mint reserve some for garnish
- 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 Kashimiri red chili powder
- ½ teaspoon chaat masala
Optional toppings
- 1 cup airfried tortilla chips see notes
- 1 cup papdi
- ½ 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, 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.
Video
Notes
How to make Air Fried Papdi
- Preheat the air fryer to 400 F for 5 mins.
- Lightly brush oil on 2 flour tortillas or 4 corn tortillas and Cut into 1-inch squares Note: I love the mission low-carb tortillas as they come out light and crisp in the air fryer.
- Air fry at 350 F for 6 to 8 mins shaking the basket halfway through
Nutrition
Calories: 349kcal | Carbohydrates: 33g | Protein: 9g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 656mg | Potassium: 929mg | Fiber: 14g | Sugar: 10g | Vitamin A: 332IU | Vitamin C: 20mg | Calcium: 104mg | Iron: 2mg
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