Rinse and Soak the chickpeas in enough water for about 3 to 4 hours or overnight. Chop onion, tomato and coriander leaves finely. Keep them aside till use.

Pressure cook the chickpeas till they are soft. I cooked it for 3 whistles and in simmer for 5 minutes. Strain the chickpeas to drain the water completely.

Next take the cooked chickpeas in a wide bowl. Add onion, tomato, coriander leaves, salt, chaat masala and green chutney. Combine everything well.

Finely serve this black chickpeas chaat topping it generously with nylon sev.

Do not overcook the black chickpeas. They should be soft but not mushy.

Adjust the green chutney according your preferences.

Generously topping the chaat with sev is very important as it takes the deliciousness to next level.

You can even add grated carrot and sweet chutney to enhance it's taste.