Gluten-Free Chaat

Chickpeas folded into coconut yogurt with olive oil, salt, pepper and cilantro make a simple creamy base for this chaat-style dip, served cold or baked warm at 375°F. Corn tortilla chips labeled gluten-free stand in for the crisp dippers.

Prep: 15 min Cook: 20 min Total: 35 min Serves: 8

At a glance: This medium party and appetizers recipe yields 8 servings in about 35 minutes (15 min prep, 20 min cook). It uses 7 ingredients — including chickpeas, plain unsweetened coconut yogurt, olive oil — and walks through 5 steps. Updated October 25, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Chaat: When preparing this party and appetizers recipe, chaat often includes fried wheat crisps like papdi, so this version uses corn tortilla chips labeled gluten-free. The coconut yogurt and canned chickpeas need the same check, and warm the chaat in a clean ovenproof dish.

Gluten-Free Notes for Gluten-Free Chaat: This recipe is naturally free from gluten-containing grains, relying on chickpeas and gluten-free corn tortilla chips for its base and serving. Always check labels for cross-contamination.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for chickpeas, rinsed and drained, gluten-free corn tortilla chips for serving. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups chickpeas, rinsed and drained (or other main filling) Shop
1 cup plain unsweetened coconut yogurt (or GF sour cream/sauce)
2 tbsp olive oil
1 tbsp fresh cilantro, chopped
0.5 tsp salt
0.25 tsp black pepper
1 bag gluten-free corn tortilla chips for serving Shop

Instructions

1 Preheat your oven to 375°F (190°C) if you plan to warm the chaat, or prepare your serving platter for an unbaked assembly. Ensure your baking dish or serving platter is ready for the delicious mixture.
2 In a medium bowl, combine the rinsed and drained chickpeas with the coconut yogurt. Stir gently until the chickpeas are evenly coated, creating a creamy base for your chaat.
3 Drizzle the olive oil over the chickpea mixture, then season generously with salt and black pepper. Stir in the chopped fresh cilantro, tasting and adjusting the seasonings as needed to achieve your desired flavor profile.
4 If serving warm, transfer the mixture to a small oven-safe dish and bake for about 15-20 minutes, or until it's heated through and slightly bubbly. For an unbaked version, proceed directly to serving.
5 Serve the gluten-free chaat immediately with a generous portion of gluten-free corn tortilla chips for dipping. The warm, savory filling contrasts beautifully with the crisp chips, offering a delightful textural experience.

Nutrition (per serving)

159

Calories

Protein

21g

Carbs

Fat

Fiber

313mg

Sodium

Tips & Notes

If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
Greek yogurt adds protein and tang; plain regular yogurt gives a lighter, moister crumb.
For crispier roasted chickpeas, dry them completely with a towel after rinsing.

Common questions

What cross-contamination risk is specific to Gluten-Free Chaat?

Check chickpeas, rinsed and drained, plain unsweetened coconut yogurt, olive oil before they go into Gluten-Free Chaat. Chaat often includes fried wheat crisps like papdi, so this version uses corn tortilla chips labeled gluten-free. The coconut yogurt and canned chickpeas need the same check, and warm the chaat in a clean ovenproof dish.

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