Step 1

Toast Heat oil in a pan over medium heat. Add the chickpeas, with a pinch of salt and black pepper. Cook for 15 minutes or until lightly toasted. Remove from heat and allow to cool completely.

Step 2

Combine Into a bowl add half of the diced tomatoes, half of the diced onions. one diced green chilli and half of the chickpeas. Sprinkle in the roasted cumin powder and chaat masala. Pour in half of the vegan yoghurt, mint coriander chutney, half of the tamarind chutney and lemon juice. Mix until well combined, then transfer into a serving bowl.

Step 3

Serve Drizzle over the remaining yoghurt, along with a little more mint coriander chutney and remaining sweet tamarind chutney. Add the remaining diced tomatoes, diced onions and chickpeas. Add the pomegranate seeds, and freshly chopped coriander and finally, crush papdi's over the chaat. Enjoy!