Ramadan Special 5 Minute Kala Chana Chaat Iftar Recipe By Moods Foods Secrets | Kalay Chana Chaat

Soak black chickpeas overnight in water.

Drain and rinse the soaked chickpeas.

Boil the chickpeas in water until tender, about 30-40 minutes.

Drain the chickpeas and let them cool.

Chop onion, tomato, cucumber, and green chili into small pieces.

In a large bowl, combine the cooled chickpeas with chopped vegetables.

Add chopped coriander leaves to the mixture.

Squeeze fresh lemon juice over the salad.

Sprinkle chaat masala and cumin powder on top.

Season with salt and pepper to taste.

Gently toss the mixture to combine all ingredients.

Garnish with pomegranate seeds and sev.

Drizzle with olive oil for added flavor.

Serve immediately as a refreshing snack or appetizer.

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