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Channa Chaat or Spicy Bean Salads have always been a family favorite for BBQ's, picnics, and even a delicious side to protein like tandoori chicken or oven-roasted salmon. This recipe packs on flavor from the herbs, serrano pepper, tamarind chutney, and aromatic spices. What I love most is that it is perfect to make in large batches which is why this is my go-to recipe to make for all those iftar dinner gatherings during Ramadan. It is also ideal make-ahead since the flavors enhance even more after being refrigerated overnight. It is a perfect way to bring flavor, fiber, and plant-based protein to your plate! 
Check out my dads easy and flavorful channa chaat recipe below!

Channa Chaat/Spiced Bean Salad Recipe

Servings: About 4 servings 

Prep Time: 10 minutes 

Cook Time: None

Total Time: Up to 10 minutes 

Author: Huma Naz




  • 1 can(15 oz.) of garbanzo beans 

  • 1 can(15 oz.) of kidney beans

  • 1 medium baked/boiled potato, diced

  • 1 large tomato, diced

  • 1/4 cup fresh cilantro, chopped

  • 1/2 medium onion, finely chopped

  • 1 English cucumber, diced

  • 1 small fresh serrano pepper, chopped

Dressing: Adjust spices per preference

  • 1/2 tsp. coriander powder

  • 1/2 tsp. chili powder

  • 1/2 tsp. chaat masala

  • 1/2 tsp. black pepper

  • Pinch of salt

  • 1/4 tsp. turmeric powder

  • 1 tbsp. tamarind chutney and 1 tbsp. green chutney( you can swap both with 2 tbsp. lemon juice)


  1. Drain, rinse, and place the beans in a medium size mixing bowl ( you can cook beans for a few minutes to slightly soften them if desired).

  2. Chop the tomatoes, potato, pepper, cilantro, and toss them into the bowl with the beans. You can leave the onions and fresh cucumbers for garnish at the end or mix it into the bowl with the other ingredients at this step. 

  3.  Sprinkle over spices and chutney or lemon juice over the bean mix and stir until everything is well coated.  You can adjust spices to reach your preferred taste.  Garnish with onions and cucumebers, if you did not mix these in the previous step 2.

  4. Otional, store covered in the fridge overnight to make the flavors sink in or serve right away in serving plates and enjoy!

Recipe Notes:

  • You can store the bean salad in an airtight container in the fridge for about 3-5 days.


I'd love to see your recreations- Don't forget to tag
 @adoseofnutrition on instagram!
I will gladly drop a comment & share your recreation photo in my stories!

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