To prepare sprouted boiled chana, soak dried chana (chickpeas) overnight in water. Drain and rinse them, then place them in a sprouting jar or a bowl covered with a damp cloth for 24-48 hours until they sprout. After sprouting, boil them until tender before using them in the salad.

Yes, this salad is naturally vegan and gluten-free! The ingredients used, such as sprouted chana, corn, and fresh vegetables, are all plant-based and gluten-free, making it a great option for those with dietary restrictions.

You can substitute sprouted boiled chana with canned chickpeas for convenience, and if you don't have boiled corn, frozen corn can be used after cooking it briefly. For a nut-free version, you can omit the roasted peanuts or replace them with sunflower seeds.

Store any leftovers of the salad in an airtight container in the refrigerator. It is best consumed within 1-2 days for optimal freshness. If you plan to keep it longer, consider storing the dressing separately to maintain the crunchiness of the vegetables.

This salad pairs wonderfully with grilled chicken or fish for a complete meal. It can also be served alongside whole grain pita bread or as a side dish to spicy curries, adding a refreshing contrast to the flavors.