Ingredients

• 400 g dried chickpeas
• 3 piece tomatoes
• 1 piece cucumber
• 1 piece red onion
• 1 bunch fresh parsley
• 6 tbsp fresh dill
• 4 tbsp fresh mint leaves
• 80 ml lemon juice
• 60 ml olive oil
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Soak the chickpeas

   Place dried chickpeas in a large bowl and cover with cold water by 5cm. Soak for 8-12 hours at room temperature until chickpeas have doubled in size and feel plump. Do not skip soaking time or chickpeas will not cook evenly.

2. Cook the chickpeas

   Drain soaked chickpeas and rinse well. Place in a large pot with fresh water covering by 5cm. Bring to a boil over high heat for 3-4 minutes, then reduce to medium-low heat. Simmer for 60-90 minutes until chickpeas are tender when pierced with a fork but still hold their shape. Do not add salt during cooking or they will become tough.

3. Prepare the vegetables

   While chickpeas cook, dice tomatoes into 1cm pieces, removing seeds and excess juice. Cut cucumber into 1cm cubes with skin on. Finely dice red onion into 3mm pieces. Keep vegetables separate until ready to combine. Do not cut vegetables too large or they will overpower the chickpeas.

4. Chop fresh herbs

   Wash and thoroughly dry all herbs using paper towels or salad spinner for 2-3 minutes. Finely chop parsley, dill, and mint leaves into small pieces. Mix herbs together in a bowl. Do not chop herbs too far in advance or they will lose their bright color and fresh flavor.

5. Make the dressing

   In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper for 1-2 minutes until well combined and slightly emulsified. Taste and adjust seasoning as needed. The dressing should be bright and tangy. Do not make dressing too acidic or it will overpower the vegetables.

6. Combine salad ingredients

   Drain cooked chickpeas thoroughly and let cool for 10-15 minutes until warm but not hot. In a large serving bowl, combine warm chickpeas, diced vegetables, and chopped herbs. Pour dressing over and gently toss for 2-3 minutes until everything is well coated. Do not overmix or vegetables will become mushy.

7. Rest and serve

   Let salad rest at room temperature for 30-45 minutes to allow flavors to meld together. Taste and adjust seasoning with more lemon juice, salt, or herbs as needed. Serve at room temperature or slightly chilled. Do not refrigerate immediately or the olive oil will solidify and coat your mouth.

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