In the summer I try not to spend too much time in the kitchen and stick to salads. A lot of the street food in India (“Chaat”) has variations of chick peas on their menu. “Chaat” which has a variation of sweet, spicy and savoury sauces poured over garbanzo beans, potatoes served with cilantro, onions and tomatoes and crispy puris. My dream food as a child was “chaat” and always a great excuse to take a drive to the other end of Bombay, to our favourite “Chaat” Bhaiya (Brother).

In this recipe, I first as always soak and sprout my beans as always. Read the process for soaking here.

This is definitely not on the low carb menu, so you can always substitute with sprouted mung beans. You can also substitute my Dhana Jeera (Coriander – Cumin) with my Chana Masala, or with cumin powder.

Optional: You can add 1/2 cup finely chopped mangoes to this recipe. I used to prefer sour mangoes as I loved my Chaat on the sour and spicy side. Additionally, you can add 1 tsp unrefined sugar to the dish.

You may want to check my chana masala recipe here .

Ingredients:

1 C sprouted Chick peas
1-2 tsp finely chopped red onions
1 Tb Coriander (Cilantro) leaves, chopped
1/4 c tomatoes, chopped)
1 tsp Himalayan or other unrefined salt
1/4 tsp chili power
1tsp Dhana Jeera or Chana Masala
1 TBsp lemon or lime juice 

Optional: Grate some lemon rind to garnish or add a dash of dried mango powder (amchur), available at most Indian grocery stores.

Sprout garbanzo beans and cook them adding about 2 inches of water over the top. They take about 60 mins to get totally soft. Alternatively, only if you use sprouted chick peas, you can eat a small amount (1/4 cup) raw in this recipe.

Chop the onions, tomatoes, cilantro leaves. Mix all the ingredients in a bowl and add to the cooled garbanzo beans.. Add more seasonings to your taste.