Slice or dice the cucumber into bite-sized pieces and place in a large bowl.
Add the chickpeas to the bowl with the cucumber and gently toss to combine.
Sprinkle in ½ tablespoon coriander powder, ½ tablespoon chili powder, ½ tablespoon cumin powder and salt to taste; toss so the spices coat the cucumber and chickpeas evenly.
Heat ½ tablespoon ghee in a small pan over medium heat; once hot, pour the ghee over the salad mixture to bloom the spices and add a rich flavor.
Make the chili lime dressing by whisking together 3 tablespoons yogurt, the juice of 1 lime, 3–4 cloves garlic (minced), ½ tablespoon paprika (Or red chili powder), ¼ tablespoon Salt, and ½ tablespoon Sriracha Sauce until smooth.
Pour the dressing over the salad and toss everything gently to coat.
Taste and adjust seasoning if needed, then garnish with chopped Coriander before serving.
