• Soak chana or chickpeas in water for 6 - 8 hours.
• After 6 hrs, transfer the soaked chickpeas to the pressure cooker. Add water and salt to it and close the lid.
• Pressure cook chickpeas for 6 - 8 whistles or for 20 minutes (high pressure) in an instant pot
• Then turn off heat and wait for pressure to release.
• Strain out using a colander & remove chana to a large mixing bowl.
• Add in chopped onions, tomatoes, cucumber, spring onions, green chillies, coriander leaves.
• Season with a pinch of black salt, chat masala and 1 - 2 tbsp lemon juice.
• Mix them well and chickpeas salad is ready.

Variation

• To make this interesting, you can saute the chickpeas with spices before adding them to the veggies.
• For this heat 2 tbsp oil in a pan.
• Add a pinch of cumin seeds and let them crackle.
• Then add a pinch of thing or asafoetida.
• Add chopped onions, and 1 tsp ginger garlic paste, and saute till onion becomes translucent.
• Then add chopped tomatoes and saute till it becomes soft.
• Now add a pinch of salt (as required), coriander powder, cumin powder, red chili powder, and turmeric powder, and mix them well. Add 3 - 5 tbsp water and cook for a minute.
• Then add the boiled chickpeas to the pan and mix everything. Cook for another 2 - 3 minutes till all liquid is soaked up.
• Turn off the heat and let it cool down to room temperature before adding other ingredients.
• Then repeat the other steps similar to those mentioned above, i.e.mixing the veggies, salt and lemon juice.