This salad is light on the tummy and is super healthy. To give indian touch, I have added Mint chutney version as a dressing. You can even have it in your lunch or dinner or you can also use it as a tiffin recipe.

Ingredients;
- 2 cups chick peas boiled
- 1 cup cucumber
- 1 onions
- 1/2 tomato
- 1/2 capsicum

Mint Dressing;
- 1 cup mint leaves
- 1 cup coriander
- 1/2 cup yogurt
- 7-8 cashews
- Ginger clove
- 1 green chilli Salt to taste

Steps to follow;

1 Rinse and chop the cucumber, onion, tomato, and capsicum into small, bite-sized pieces.

2 In a blender, add the mint leaves, coriander leaves, yogurt, cashews, grated ginger, and green chili. Blend until smooth. Add a little water if the dressing is too thick. Taste and add salt according to your preference.

3 In a large mixing bowl, combine the boiled chickpeas with the chopped cucumber, onion, tomato, and capsicum.

4 Pour the mint dressing over the salad and mix well to ensure all the ingredients are evenly coated with the dressing.

5 Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a quick mix and adjust seasoning if needed.

This mint chickpea salad is vibrant, full of fresh flavors, and makes a perfect side dish or a light meal on its own. Enjoy your creation!