Add the roasted chana to a dry tawa and warm it over low heat, stirring frequently, until it turns lightly crisp and fragrant.

Transfer the warmed chana to a plate and let it cool completely before adding it to the salad.

Finely chop the onion into small, even pieces.

Finely chop the tomato and cucumber, discarding any excess seeds and liquid from the tomato.

Finely chop the green chili and coriander leaves.

Add the cooled roasted chana, onion, tomato, cucumber, green chili, and coriander leaves to a large mixing bowl.

Squeeze in the lemon juice, sprinkle chaat masala and black salt, then toss everything together until evenly coated.

Top the salad with crushed roasted peanuts if using, and serve immediately while the chana is still crunchy.