In case you are using dried chickpeas soak them overnight and pressure cook them for 4 whistles.
Drain completely and use the chickpeas the liquid use to make aquafaba.
Since I used fresh ones after rinsing the chickpeas I added salt about ¼ tsp and mixed them well. Let it sit on the counter for 15 minutes.
Meanwhile, chop the cucumber, carrots, coriander leaves, and green chillies juice the lime. Set aside.
On low flame in a thick bottomed kadhai/wok heat the chickpeas. In about 5 minutes they will be cooked. (You can cook them further if you need but this was ok for us.)
Add the rest of the ingredients except the salt and mix well.
Check the seasoning and adjust.
Add a dash of lemon juice and serve.