Lemon and Tamarind Chutney with Spiced Chickpeas

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A vibrant sour chutney made from fresh lemon juice and tangy tamarind, paired with warm spiced chickpeas for a bright Mediterranean-inspired appetizer. This Mediterranean-inspired vegetarian recipe (vegan optional), ready in about 15 minutes, pairs chickpeas (cooked), olive oil, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed chickpeas (cooked)
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 cup fresh lemon juice
• 1 tbsp tamarind paste
• 1 tsp honey
• 2 tbsp chopped fresh cilantro
• 2 tbsp water
• 1 minced garlic clove

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until aromatic.
2. Step 2: Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Stir in 1 can (15 oz) drained chickpeas, 1 tsp paprika, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally until chickpeas are warm and slightly crispy.
3. Step 3: In a small bowl, whisk together 1/4 cup fresh lemon juice, 1 tbsp tamarind paste, 1 tsp honey, and 2 tbsp water until smooth.
4. Step 4: Pour the lemon-tamarind sauce over the warm chickpeas and toss gently to coat.
5. Step 5: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving as a zesty appetizer or snack.