Soak 250 grams of kabuli chana (chickpeas) in water for 6-8 hours or overnight. Drain the water and rinse the chickpeas.
In a pressure cooker, add the soaked chickpeas and 1 litre of water. Cook for 4-5 whistles or until the chickpeas are soft and tender. Drain the water and let the chickpeas cool.
In a large mixing bowl, add the cooked chickpeas, 1 finely chopped cucumber, 1 finely chopped tomato, 1 finely chopped onion, and a handful of chopped coriander leaves.
For the dressing, in a small bowl, whisk together 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of chaat masala, salt to taste, and 1/4 teaspoon of black pepper powder.
Pour the dressing over the chickpea salad and mix well. Adjust the seasoning if needed.
Refrigerate the salad for 30 minutes to allow the flavors to blend. Serve chilled.