Salad with chickpeas

Method

1. Rinse 1 cup of dried chickpeas in a colander and soak them in water overnight (or for at least 8 hours).
2. Drain the soaked chickpeas and rinse them again in fresh water.
3. In a large pot, bring 4 cups of water to a boil and add 1 teaspoon of salt.
4. Add the chickpeas to the boiling water and reduce heat to medium-low. Cover the pot and let the chickpeas simmer for 45-60 minutes, or until tender. Drain the cooked chickpeas and let them cool.
5. Cut the cucumber, red onion, and red bell pepper into small pieces and chop the fresh parsley.
6. In a large salad bowl, combine the cooked chickpeas, cucumber, red onion, red bell pepper, and fresh parsley.
7. Drizzle 2 tablespoons of olive oil over the top of the salad and toss everything together until well combined.
8. Serve the chickpea salad immediately, or refrigerate for up to 2 days. Enjoy!