Ingredients
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300 g dried garbanzo beans
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250 g cherry tomatoes, halved
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1 large green cucumber, seeded, chopped coarsely (400g)
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2 stalks celery, chopped coarsely
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1 medium red onion, chopped finely
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1/4 cup firmly packed finely chopped fresh mint leaves
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salt
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60 ml lime juice
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60 ml olive oil
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2 teaspoons Dijon mustard
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1/4 teaspoon sugar
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2 garlic cloves, crushed
Instructions
- Place chickpeas in large bowl and soak overnight.
- Cook chickpeas in a large saucepan of boiling water uncovered until tender, about 50 minutes.
- Rinse under cold water and drain.
- Combine chickpeas in large bowl with tomato, cucumber,celery, onion, mint and salt, toss gently with remaining ingredients.