This minty chickpea tarts are an entire Indian meal in tart form. They are light, crispy, sweet, spicy, aromatic, and basically curry-filled bite-size tarts. This filling is super refreshing, and mouth-watering because of the presence of spices and mint. A dollop of herbed vegan yogurt is the replacement of raita, which you add at the end. This addition makes this entire dish so bright and delectable.

Mint Chickpea Cornmeal Tart [Vegan, Gluten-Free]




Cooking Time




For the Mint Chickpeas:

  • 2 cups cooked chickpeas
  • 1 1/2 cups mint leaves
  • 1 tablespoon ginger, chopped
  • 4 garlic cloves
  • 2 tomatoes, diced
  • 2 green chilis
  • 2 onions, diced
  • 2 teaspoons dried mango powder (amchur)
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons chana masala
  • Salt, to taste
  • 1/2 teaspoon garam masala powder
  • 1/8 cup water
  • 1 teaspoon sugar (optional)
  • 1 tablespoon tamarind purée
  • 1 tablespoon kasuri methi

For the Herbed Yogurt:

  • 1/2 cup vegan Greek yogurt
  • 2 tablespoons cilantro, chopped
  • 1 green chili, chopped
  • 1/2 teaspoon cumin powder
  • Salt, to taste

For the Cornmeal Tart:

  • 1 1/2 cups cornmeal
  • Salt, to taste
  • Warm water, for kneading dough

For Serving:

  • Chopped red onions
  • Mint leaves


To Make the Mint Chickpea Tarts:

  1. Add mint leaves, ginger, garlic, tomato, green chilis, onion, dried mango powder, chili powder, chana masala, salt to taste, garam masala powder, and water to a food processor, then grind well into a smooth paste.
  2. Heat a non-stick pan over medium heat. Add mint paste and cooked chickpeas. Mix well and cook covered for 15 minutes while stirring occasionally.
  3. Add tamarind purée, salt, sugar, and kasuri methi. Mix well and cook for 5 minutes. Remove from heat and set aside.

To Make the Herbed Yogurt:

  1. In a small bowl, whisk all ingredients together. Taste and adjust the seasoning.

To Make the Cornmeal Tart:

  1. Preheat oven to 355°F.
  2. Add salt to the cornmeal and mix well. Add warm water and knead well to make a medium soft dough. Divide the into 10-12 lemon-sized balls.
  3. Flatten each ball and place into a tart pan, pressing in gently. Generously prick the crusts with fork. Bake in 355°F preheated oven for 25-30 minutes, or until they turn very light golden brown. Remove from pan; let them cool.
  4. Fill tart shells with chickpea curry and top a dollop of herbed yogurt. Sprinkle some onions and garnish each tart with a mint leaf.