Soak the Dried Chickpeas (1/2 cup) overnight for 8-9 hours.
Wash the chickpeas and pressure cook with enough water for 3 whistles, reduce the flame and cook for another 5-8 mins. Chickpeas should cook thoroughly and soft firm and not become mushy. Drain them and keep them aside to cool.
In a small bowl, add Olive Oil (2 tablespoon), Lemon (1/2), Chaat Masala (3/4 teaspoon), Kashmiri Red Chili Powder (1/4 teaspoon), Roasted Cumin Powder (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Salt (to taste) give a nice stir using a small wire whisk until you get a uniform paste.
Take a big bowl and add boiled chickpeas, Onion (1), Tomato (1), and Fresh Parsley (1 teaspoon) and give a nice stir.
Add the dressing and check the taste of it and add any seasoning like salt or spice to suit your taste buds.
Serve the salad immediately. Garnish with Fresh Mint Leaves (2 tablespoon).