Preparation
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Cook the chickpeas in a pressure cooker or large pot until al dente.
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Rinse them under cold running water, put them in a salad bowl then let cool completely (first at room temperature, then in the fridge).
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In the meantime, prepare the vegetables.
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Once the chickpeas are chilled, add the tomatoes, the parsley, the onion, the lemon juice, the mint, the cumin and the chilli powder.
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Toss and sprinkle with the the olive oil and salt then toss again and serve immediately.
You tried this recipe ?
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Comments:
Seems nice