• 5 cups cooked chickpeas
• 1 cucumber peeled and diced
• ½ onion diced

For the vinaigrette

• 1/3 cup fresh squeezed lemon juice
• 1/3 cup vegetable oil
• ½ cup coriander
• 1/8 onion
• 1 garlic clove
• 3 tsp chaat masala powder
• 1-3 tsp Kashmiri chilli powder – depending on your spiciness preference

1. Combine all vinaigrette ingredients in a blender and puree until very smooth.
2. Combine chickpeas, diced onion, and diced cucumber in a large bowl.
3. Pour dressing over salad ingredients and mix well.
4. Refrigerate for 1-2 hours before serving, or until the flavours are well combined.
5. Serve either cold or at room temperature. Enjoyed as a main meal or as a side salad.