Refreshing chickpea salad full of color

Soak the chickpeas overnight in hot water. Early in the morning, before you cook them  change the water and set them aside to soak some more (for a few hours). You have to start the whole process about 12-14 hours before.

Boil the chickpeas for 45 minutes to an hour, depending on the pulses themselves as well as on how tender you want them to be. Don't let them get mushy.

Prepare the sauce by mixing all the ingredients and place it in the fridge to cool well.

When the chickpeas are almost ready, cut the tomato and cucumber into cubes and the lettuce and pepper into thin strips. Mix with the rest of the ingredients. Strain the chickpeas well when they are done and add them to the salad.