Wash the dried white chana /chickpeas/garbanzo beans and soak for 8 hours ahead of preparation.

You can use canned beans for this recipe.

Later wash thrice (Pic 1) , add fresh water and cook until soft and tender (Pic 3), if pressure cooking 3 hisses should be fine.

Let it cool completely (Pic 3 & 4) meanwhile prepare the rest of ingredients.

Wash, dry and chop coriander leaves (Pic 4) and Thai basil, keep aside.

Grate the ginger and keep aside.

Trim the roots of microgreens or hand pick manually , wash , dry and keep them ready (Pic 4), for more details check video .

Clean onion, tomato, carrot , capsicum and slice them in to thin strips (Pic 5).

In a wide mixing bowl add all the chopped veggies, grated ginger, Thai basil and cooked chana mix well (Pic 6).

Now add spice mix powders mentioned in the ingredient list (Pic 7).

Gently mix all together.

Add microgreens, Picture 8 (you can chop them if you wish so), fresh lemon/lime juice (Pic 9) and optional sesame oil.

Stir well so that all the ingredients mix properly.

Serve immediately or refrigerate and consume the same day.