Avocado Chickpea Chaat: Refreshingly Delicious Lunch/Snack!

Introduction

Avocado Chickpea Chaat is a refreshing, no-cook dish that brings together creamy avocados, protein-rich chickpeas, and a mix of bold, tangy flavors. Inspired by Indian chaat, this recipe balances textures and tastes with crunchy chips, sweet pomegranate, zesty chutneys, and a hint of spice. It’s easy to assemble and makes for a delicious snack or light meal.

The base consists of ripe avocados cut into chunks, combined with chickpeas, sliced red onion, pomegranate seeds, green chilies, and fresh cilantro. Chaat masala and lemon juice add a touch of spice and acidity, while green chutney enhances the freshness. To complete the dish, tortilla chips, soy chips, or potato chips are mixed in for crunch.

Once combined, the mixture is carefully tossed to keep the avocado intact and the chips crispy. It's then transferred to serving bowls and topped with vegan yogurt, tamarind chutney, shredded radish, shredded beetroot, extra pomegranate seeds, and more cilantro.

This chaat is best served immediately to maintain the crispness of the chips and the freshness of the ingredients. Since it doesn’t require cooking, it’s a quick and convenient dish that works well as a snack, side, or light meal. The flavors develop even more when all the ingredients are mixed just before serving.

The recipe is naturally gluten-free if gluten-free chips are used and can be adjusted to suit different spice preferences. It’s also nut-free, soy-free (if avoiding soy chips), and made without added oils or refined sugars. The combination of chickpeas and avocados provides a good balance of fiber, healthy fats, and plant-based protein.

Ingredients

2 large ripe Avocados
1.5 cups (~240g / 8.4 oz.) cooked or Canned Chickpeas
1 large Red Onion, sliced
1/2 cup Pomegranate Seeds
1/4 cup freshly chopped Cilantro
1 to 2 Green Chilies, chopped
1/2 teaspoon Chaat Masala
3 tablespoons Store-bought Green Chutney, or use Homemade (see instruction below)
1.5 tablespoons Lemon Juice
Flavored Tortilla Chips, or Soy Chips, or your favorite Potato Chips (optional, but recommended for crispy texture)
3 tablespoons Vegan Yogurt, plus more for topping
3 tablespoons Imli/Tamarind Chutney (aka Samosa Chutney), plus more for topping
1 tablespoon Green Chutney, as topping
Shredded Radish, as topping
Shredded Beetroot, as topping

If you’re making Homemade Green Chutney (this makes ~1.25 cups):

2 cups Cilantro, lightly packed
1 cup Mint, lightly packed
1-inch Ginger, roughly chopped
3 Green Chilies, use 1-2 for less heat
1.25 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon Cumin Seeds
3 tablespoons Roasted Gram Flour / Sattu
2 tablespoons Lemon Juice
2 tablespoons Water

Instructions

Prepare Green Chutney: If you’re making homemade green chutney, simply blend all green chutney ingredients together until saucy. Disregard this step if you’re using store-bought chutney.
Prepare Avocados: Slice 2 large ripe avocados in half lengthwise around the pit. Twist the halves apart, then remove the pit using a spoon or by gently tapping it with a knife and twisting. Scoop out bite-sized avocado chunks and transfer them to a large mixing bowl.
Add Ingredients: To the mixing bowl, add 1.5 cups cooked or canned chickpeas, 1 large sliced red onion, 1/2 cup pomegranate seeds, 1/4 cup freshly chopped cilantro, 1 to 2 chopped green chilies, 1/2 teaspoon chaat masala, 3 tablespoons green chutney, 1.5 tablespoons lemon juice, and your choice of tortilla chips, soy chips, or potato chips.
Mix Gently: Carefully mix all the ingredients, ensuring the chips remain intact and the avocado retains its chunkiness.
Transfer & Top: Transfer the mixture to serving bowl(s). Top with 3 tablespoons vegan yogurt, 3 tablespoons imli/tamarind chutney, 2 tablespoons green chutney, shredded radish, shredded beetroot, extra pomegranate seeds, and extra cilantro.
Serve & Enjoy: Your Avocado Chickpea Chaat is ready! Serve immediately and enjoy.

Recipe Notes

Avocado Ripeness Matters: Use ripe but firm avocados to prevent them from becoming mushy when mixed.
Chickpeas Choice: Both canned and home-cooked chickpeas work, but if using canned, rinse them well.
Crispiness Factor: Add chips just before serving to retain their crunch.
Chutney Storage: You can store extra chutney in the fridge for up to a week. Or simply pour it into ice molds and freeze it for up to a month.
Spice Level: Adjust the number of green chilies based on heat preference.
Storage Tip: This dish does not store well due to avocado oxidation and soggy chips—best consumed fresh.
Customization: Other toppings like sev (crunchy chickpea noodles) or finely chopped cucumber can be added.
Vegan Yogurt Options: Coconut, almond, or soy-based yogurt works well.
Serving Suggestion: Serve in a shallow bowl or plate for easy mixing and layering of flavors.
Garnish Smartly: Adding toppings at the last moment enhances both visual appeal and texture.