• 20 pcs mini tarts , readymade, or pani puri or papdi. I used Athenos Phyllo Shells

Filling:

• 1/2 cup chickpeas (garbanzo beans) , canned or boiled
• 2 tbsp onions , finely chopped
• 2 tbsp tomatoes , finely chopped
• 2 tbsp cucumber , finely chopped
• 2 tbsp olives , finely chopped
• 1 tsp green chilies , finely chopped
• 1 tbsp mint leaves , finely chopped
• 1 tbsp parsley , finely chopped
• 1 tbsp cilantro chutney
• 1 tsp red chili powder
• 1½ tsp chaat masala
• 1/2 tsp cumin powder
• salt , to taste

Yogurt-Tahini Dip:

• 1 cup yogurt , beaten
• 1½ tbsp tahini paste
• 1½ tsp sugar
• salt , to taste

Citrus-Honey:

• 3 tbsp honey
• 2 tsp lime zest

Garnish:

• pomegranate seeds
• sev (bhujiya)
• chaat masala
• red chili powder
• radish , grated
• parsley , finely chopped