Total time 5 min
- Chick peas
- Lemon juice
- Olive oil
- Red pepper
- Cherry tomato
To cook the garbanzos, soak in water for 24 hours, drain and rinse. Place in a saucepan, fill with fresh water until covered. Using a pressure cooker (lowering heat when it whistles) and cook 20 minutes, or in a normal pan, cook covered for 1 hour or until tender. Option: to save time, use canned or jarred cooked chickpeas, and rinse well under running water.
In a medium bowl, whisk together dressing ingredients (olive oil, lemon juice, parsley, oregano, salt and pepper)
Chop cherry tomatoes, cucumber, pepper, onion and olives.
Combine chickpeas, cherry tomatoes, cucumber, red bell pepper, onion and olives in a large bowl.
Add dressing to salad bowl and stir all ingredients together.
Allow salad to be refrigerated for 10 minutes before serving.