Ingredients
- 200 g chickpeas dried
- 1 avocado medium-sized
- 1 mango medium, diced
- 2 tomatoes medium, chopped
- 1 onion medium, chopped
- 0.5 tsp cumin seeds
- 3 tbsp lemon juice
- 1 tbsp olive oil extra virgin
- salt to taste
- pine nuts a sprinkle
Units:
Instructions
- Cover the chickpeas with enough water and soak for a minimum of 17 hours
- Drain the soaked chickpeas, rinse, then add water enough to cover the chickpeas, and then boil until the chickpeas are soft. To test that the chickpeas are done, press a chickpea between your index finger and thumb. Drain, and store chickpeas and the cooking liquid in refrigerator if not eating immediately.
- In a dry and hot pan, toast the cumin seeds lightly, for 4 - 6 minutes, until the seeds become dark brown and fragrant. Be careful not to let the cumin seeds burn. Set aside when done.
- Place drained chickpeas in a bowl and combine the rest of the ingredients., including the toasted cumin seeds. Toss the lemon juice, and olive oil and serve immediately