Boiled Chana Salad

1. 1
   pressure cook · ~20 min

   Boil the chickpeas until tender.

   Drain the soaked chickpeas and add them to a pressure cooker with 3 cups of water and a pinch of salt. Cook on medium-high heat until the first whistle, then lower the heat and cook for 12 minutes. Let the pressure release naturally. Drain the chickpeas and let them cool completely.

   TIPChickpeas should be soft enough to press easily between two fingers but still hold their shape.
2. 2
   prep · ~6 min

   Prep the fresh vegetables.

   1.Finely chop the onion and soak in cold water for 5 minutes to reduce sharpness, then drain.

   2.Halve the tomato, remove seeds, and finely chop.

   3.Finely chop the cucumber and green chili.
3. 3
   mix · ~2 min

   Toss the salad together.

   In a large mixing bowl, combine the cooled boiled chickpeas, chopped onion, tomato, cucumber, and green chili. Drizzle with lemon juice, sprinkle with chaat masala, black pepper, and salt. Toss gently until everything is evenly coated.

4. 4
   garnish

   Garnish with fresh coriander and serve.

   Transfer the salad to serving bowls, sprinkle generously with chopped coriander leaves, and serve immediately at room temperature or slightly chilled.

   TIPThis salad tastes best fresh but can be refrigerated for up to 4 hours. Stir well before serving.

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