### TranslatedIngredients: 1 cup Kabuli Chana (White Chickpeas) - soaked overnight and cooked al dente,1 Onion - finely chopped,1 Tomato - finely chopped,1 Green Chilli - finely chopped,1 teaspoon Chaat Masala Powder,Salt - to taste,1 Lemon - juice extracted,4 sprig Coriander (Dhania) Leaves - finely chopped ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Indian ### Course: Appetizer ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Kabuli Chana Salad/ Chickpea Salad Recipe, wash and soak the chickpeas overnight in water.In a pressure cooker, add the chana, salt and water and pressure cook for 8 to 10 whistles and cook for about 30 minutes until 30 minutes reduce the flame and continue to cook for 15 more minutes. Turn off the flame. Allow the pressure to release naturally, drain the water and transfer the chana into a bowl and set aside. In a mixing bowl, add the cooked chickpea, onion, tomatoes, green chillies, salt, chaat masala and lemon juice.Give it a stir and check the taste of the Kabuli Chana Salad and adjust the salt accordingly.Once done, garnish the Kabuli Chana Salad with coriander leaves and serve.Serve Kabuli Chana Salad/ Chickpea Salad Recipe  as whole dish if you feel like eating something healthy, or you can pair it along with Kashmiri Paneer Recipe in Spiced Milk Curry and Phulkas for a simple weeknight dinner.