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Dahi Chana Chaat with Greek Yogurt is my go-to quick & easy, no-cook recipe for a vegetarian Indian snack that’s full of flavor. I love how it’s tangy, spicy, sweet, and crunchy all at once, and the best part? Perfect for a busy day when I want something easy and satisfying without spending hours in the kitchen.
Dahi Chana Chaat with Greek Yogurt
I love chaat! The combination of sweet and spicy, sour and tangy flavors, plus a satisfying crunch in every bite, is an absolute party in my mouth. If you love chaat, you might also enjoy my Aloo Tikki Chaat, Bhel Puri Recipe with Chana or Tofu Peanut Bhel.
This recipe actually came about by accident. I had leftover chaat ingredients from a recent birthday party I hosted for my husband, and I decided to make myself a quick yogurt chaat.
The base of this chaat is Greek yogurt, followed by chickpeas, red onions, cucumber, chutneys, peanuts, spices, cilantro, sev, and pomegranate. It’s a no-cook and flavorful snack that’s perfect for any time of day.
Ingredients You’ll Need
- Greek Yogurt – I love using Fage’s 2% Lactose-free Greek Yogurt because it’s lactose-free, which makes it easier on the stomach.
- Chickpeas – I use organic canned chickpeas, which have been drained and rinsed.
- Peanuts – I love adding salted (or unsalted) peanuts to my chaat for a little crunch.
- Cilantro Chutney – My fail-proof cilantro chutney recipe works perfectly here.
- Date Tamarind Chutney – I like using store-bought chutney for convenience. Deep Foods or Laxmi both make great options.
*See the recipe card below for full information on ingredients and quantities.*
Let’s Make Dahi Chana Chaat
Step 1. Add Greek yogurt to a bowl.
Step 2. Top with chickpeas and chopped red onions.
Step 3. Next, add chopped cucumber followed by green cilantro chutney and tamarind chutney.
Step 4. Add peanuts.
Step 5. Top with spices – kala namak (Himalayan black salt), kala jeera (dry roasted cumin), and red chili powder.
Step 6. Garnish with chopped cilantro.
Step 7. Lastly, top with fine sev and pomengranate seeds. Enjoy.
Recipe Tips & Variations
- Yogurt – For the best results, use Greek yogurt. It’s thicker and creamier. You may also use regular yogurt, but the chaat won’t be as thick and creamy.
- Kala Namak – If you don’t have kala namak (Himalayan black salt), use Chat Masala which adds a tang to this dish.
- Kala Jeera – If you don’t have kala jeera (dry roasted cumin), feel free to use regular cumin.
- Other Veggies to add – Feel free to customize this chaat with extra veggies. You can add boiled and cubed potatoes, chopped carrots, chopped bell peppers, or even sprouts.
- Chickpeas – If using canned chickpeas, be sure to drain and rinse them well. This removes excess sodium and improves the flavor.
Meal Prep
This dish is perfect for meal prepping. Chop your veggies ahead of time, and you can easily assemble dahi chana chaat anytime you’re craving a flavorful and satisfying snack.
Dahi Chana Chaat with Greek Yogurt
INGREDIENTS
- 1 cup 2% Greek Yogurt, I like lactose-free
- 1/3 cup canned chickpeas, drained & rinsed
- 1/4 cup red onions, chopped
- 1/4 cup cucumber, chopped
- 2 tbsp cilantro chutney
- 1 tbsp tamarind chutney
- 1 tbsp unsalted peanuts
- 1/8 tsp kala namak, or Himalayan salt
- 1/4 tsp kala jeera, dry roasted cumin
- 1/8 tsp red chili powder
- 1-2 tbsp fresh cilantro, chopped
- 1 tbsp fine sev
- 1 tbsp pomegranate arils
INSTRUCTIONS
- Start by adding Greek yogurt to a bowl, then top with chickpeas and chopped red onions. Add chopped cucumber, followed by cilantro chutney and tamarind chutney, and sprinkle in peanuts. Season with kala namak, dry roasted cumin, and red chili powder, then garnish with fresh cilantro. Finish by topping with fine sev and pomegranate seeds for that perfect crunch and burst of flavor. Enjoy!
