Chickpeas 1 cup
Green Chilli 1
Garlic pods 2
Red Bell Pepper 1/4
Cilantro to garnish
Pepper 1/4 tsp
Cumin powder 1/2 tsp
Salt to taste
Method of preparation:
Finely chop tomato, onion, green chilli and red bell pepper.
Peel and slice the garlic.
Soak chickpeas in 3 cups of water overnight.
Cook for 3 whistles in a pressure cooker.
Heat wide skillet on medium low flame and add cooked chickpeas.
Toast the chickpeas for 5-10 minutes.
In a salad bowl, add toasted chickpeas, chopped onion, tomato, green chilli, red bell pepper and sliced garlic.
Squeeze the lemon and sprinkle cumin powder, black pepper powder and salt.
Garnish with cilantro and serve.
Notes: Since am short of green bell pepper, I used red bell pepper and a green chilli for color.