- Boiled chickpeas: 2-3 cups
- Onion: 1
- cucumber : 1
- Tomato: 2
- Paneer: 50 g
- Chaat masala: 1 tsp
- Salt: to taste
- Lemon juice: 1-2 lemons
Start by chopping all the vegetables using the Meyer fine cut dicer. Slice the vegetables into thick slices according to the size of the dicer and place them over the smaller dicing blade.
- Press the latch with your palm, making sure to get your fingers out of the way and chop all the vegetables into equal sizes.
In a large stainless steel tasla, add the chickpeas and all the vegetables. Squeeze over the lemon and add the salt and chaat masala.
- Mix everything together so that the salt and lemon is evenly distributed and serve it cold.
Make sure to cook the chickpeas properly. Raw chickpeas can cause serious digestive problems and eating them cold with raw vegetables contributes to that. Feel free to customize the salad by adding other vegetables like bell peppers, carrots, or avocados. You can also sprinkle some roasted cumin powder or garnish with crumbled feta cheese for added flavor and variety.