Chana chaat

Chana chaat
  • Gluten-free
  • High protein
  • Low potassium
  • Low salt
  • Vegetarian
  • Lunch
  • Snack
  • South Asian
  • 15 minutes or less
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This is a high protein, low potassium snack suitable for somebody on dialysis, but so tasty that everybody will want some.


1 vine tomato, large

Β½ red onion

80g cucumber

240g chickpeas, tinned in water

1 teaspoon chana chaat masala

3 tablespoons lemon juice

To serve

2 tablespoons Greek yogurt

1 green chilli


  1. Step 1

    To prepare the vegetables, chop the tomato, onion and cucumber into small, similar-sized pieces and place in a bowl. Chop the chilli and set aside for later.

  2. Step 2

    Drain the chickpeas and add to the tomato, onion and cucumber mixture. Stir.

  3. Step 3

    Add the lemon juice and the chana chaat masala. Stir well to combine.

  4. Step 4

    Divide the mixture between three dishes. Top with the yogurt and add chopped chilli to taste.

Food facts

The yogurt, chickpeas, tomatoes and cucumber are all sources of carbohydrate in this dish. The total carbohydrate value has been provided for those who are trained in insulin adjustment.

Raw vegetables are high in potassium but if you follow the serving sizes specified, this dish is low in potassium overall. Each serving contains two portions of fruit and vegetables so please be mindful if you have more through the rest of the day.

If you have been prescribed a phosphate binder, ensure you take them with this dish.

Chickpeas are a good source of protein, making this a high protein snack, which is ideal for those on dialysis.

Use a dairy-free yogurt.

To reduce the fat content of this dish, you could serve it with a low-fat yogurt or without the yogurt.

The chana chaat can be stored in an airtight container and kept in the fridge for up to two days.