Rinse chickpeas and soak overnight in water diluted with 1 tsp. of baking soda. I usually soak 1-2 cups. In the morning, drain the chickpeas and rinse well under water, pour fresh water (not salt!) and then boil until tender (approximately 2 hours). During cooking water to add as it evaporates. After about an hour and a half to try chickpeas. If it is already soft and almost ready, add a little salt (1/2 tsp.) and continue to cook for another 30 minutes. After that, the water from the chickpeas drained. (I the water is not poured, and is used for baking bread).

Take the required amount of chickpeas, cooled, and put in a bowl.

Vegetables and herbs to wash, peel the onion, cut into thin half-rings and in another container, rinse well under cold water, you can even leave the onions in water to expel extra bitterness.

The tear lettuce with your hands and add to the chickpeas.

And then everything is very simple. The vegetables and the cilantro chopped as you like – finely or coarsely and add to salad bowl. Season with salt and pepper, add the oil, lemon juice and mix well.

This salad is great for any garnish. Or together with bread can be a great snack. And the bread I bake on chilled chickpea water that is now waste-free production.