Mint and Coriander Chutney with Roasted Chickpea Snacks

A refreshing, tangy chutney made from fresh mint and coriander paired with crunchy roasted chickpeas seasoned with Indian spices. This healthy snack is perfect as a guilt-free starter or light bite.

Steps

1. Preheat the oven to 400°F (200°C). 2. Pat dry the rinsed chickpeas with a paper towel to remove excess moisture. 3. Toss chickpeas with olive oil, chaat masala, paprika, cumin, and salt until evenly coated. 4. Spread chickpeas on a baking sheet in a single layer. 5. Roast for 25-30 minutes, shaking the tray halfway through, until chickpeas are crispy. 6. Meanwhile, prepare the chutney by combining mint leaves, coriander leaves, green chili, lemon juice, roasted cumin powder, salt, and water in a blender. 7. Blend until smooth, adding more water if needed to reach desired consistency. 8. Serve the roasted chickpeas warm or at room temperature alongside the fresh mint and coriander chutney for dipping.

For the Chutney: - 10 fresh mint leaves - 10 fresh coriander leaves - 1 small green chili (adjust to taste) - 1 tablespoon lemon juice - 1/2 teaspoon roasted cumin powder - Salt to taste - 1 tablespoon water For the Roasted Chickpeas: - 1/2 cup canned chickpeas (drained and rinsed) - 1/2 teaspoon olive oil - 1/4 teaspoon chaat masala - 1/4 teaspoon paprika - 1/4 teaspoon ground cumin - Pinch of salt