High-Protein Chickpea Chaat

Rinse and drain the 200 g of cooked chickpeas and place them in a large mixing bowl.

Add the diced cucumber, diced tomato, and finely chopped red onion to the bowl.

Stir in the chopped fresh coriander and drizzle with the juice of the lemon.

Sprinkle the chaat masala, then season with salt and black pepper to taste.

Drizzle the olive oil over the mixture.

Toss everything gently until the ingredients are evenly coated and well combined.

Taste and adjust seasoning if necessary.

Serve immediately as a fresh, protein‑rich lunch, or cover and refrigerate for up to 24 hours.