First, soak the black chickpeas in water for 8 hours. Drain the water, then tie the chickpeas tightly in a cloth and place them in a warm, closed container for at least 10-12 hours. If they have sprouted, they're ready; if not, leave them for another 4-5 hours until well sprouted.

Roast the peanuts until golden and fragrant.

Finely chop the onion and green chili, and place them in a bowl. Add the sprouted chickpeas, roasted peanuts, salt, chaat masala, lemon juice, and grated ginger. Mix everything well. Top with chopped cilantro. If you like, you can also add sev on top before serving.