This is a quick, healthy, delicious dish to have for any meal or as a light snack. It is full of tender chickpeas, with fresh vegetables and a zesty dressing, making this a very satisfying yet healthy salad. Firstly, the chickpeas are soaked overnight and then cooked to perfect tenderness; these then act as a great base for this healthy salad. The base of this chickpea salad recipe is finely chopped cucumber, tomatoes, onions, and fresh coriander leaves that give it a fresh crunch and taste. The dressing with lemon juice, olive oil, and various seasonings like chaat masala, salt, and black pepper also confers a tangy taste with a faintly spicy balancing note to the rich taste of chickpeas. What is best about this chickpea salad recipe is its versatility. Just add a little bit of avocado, olives, or feta for that oomph, or modify the seasoning to your taste. The salad is a good side dish, light lunch, or healthy snack. The ingredients are rich in both protein and fibre, so not only will you feel full from it, but it's refreshing too. This recipe for chickpea salad is easy to prepare. It would be perfect for people looking for quick, healthy meal options. Serve it cold for the best taste!

• 250 gms kabuli chana
• 1 onion
• 1 cucumber
• 1 tomato
• 1 tsp chaat masala
• 1/4 tsp black pepper powder
• 1 tbsp olive oil
• Coriander
• Salt

• Chickpea salad is one of the most refreshing protein-rich dishes, which has, not only good nutrition but also is savoury.
• To prepare this delicious salad, start by soaking 250 gms of kabuli chana (chickpeas) in water for 6–8 hours, preferably overnight, as it softens the chickpeas and makes them ready to cook and digest easily. Drain the water and rinse the chickpeas completely for impurities.
• Now boil these soaked chickpeas in a pressure cooker with 1 litre of water.
• Just after about 4-5 whistles, it should take about 20-25 minutes, and the chickpeas should be soft and tender.
• Drain the water once they're soft and tender and let them cool so that you can start preparing the vegetables and dressing.
• Meanwhile, dice 1 cucumber, 1 tomato, and 1 onion into fine pieces.
• Add this to a large mixing bowl. These fresh veggies are necessary for crunch and colour to the salad.
• Now add the cooked chickpeas and a fistful of chopped coriander leaves for added flavour and freshness.
• Soft chickpeas with crisp vegetables would be a great texture balance.
• Now what holds everything together—the dressing.
• Mix all the following ingredients in a small bowl. 2 Tbsp of lemon juice, 1 Tbsp of olive oil, 1 Tsp of chaat masala, salt to taste, and 1/4 Tsp of black pepper powder. That's that perfect tangy dressing made with lemon juice, olive oil, and spices.
• Pour the dressing over the chickpea and vegetable mixture and toss lightly so that everything is well coated by the salad.
• Taste the salad and add a little salt, pepper, or lemon to taste. It is best to refrigerate the salad for 30 minutes to allow all flavours to fully penetrate the salad before serving.
• That way, it will give enough time for the dressing to penetrate the chickpeas and the veggies so that it becomes much tastier and refreshing. Let it chill, then serve cold for the best taste.
• You can add a little more coriander on top or chaat masala for extra flavour.
• This easy chickpea salad is a healthy, delicious, and fast-to-make recipe to be sure to bring delight with either a light meal or a side dish.