Spicy chickpea chaat

This one is ideally best served on a sunny evening in Eskdale, after having spent at least an hour pitching a new tent. Twice. Preparing this is a lot easier.


  • 1 Tin of chickpeas (450g)
  • 2 Tablespoons of plain yogurt
  • 1/2 onion, finely chopped
  • Plenty of black pepper
  • 1 Teaspoon of tandoori powder
  • 1/2 Teaspoon of chilli powder
  • 1/2 Teaspoon of chilli flakes
  • 1/2 Teaspoon of mint (jar)
  • Juice of 1/2 lemon or lime
  • Salt to season

Mix all the above ingredients in a bowl.

I found the above quantities enough for 3 people as a starter. I can imagine making a large bowlful for diners to help themselves to before the main courses arrive.