Tiffin Series: Mediterranean Chickpea Salad

The next item for the tiffin series was another type of salad- Mediterranean chickpeas. Here is how I put it together..

1 cup chickpeas/garbonzo beans (if dry, soak overnight; ready to use if canned)
1 cucumber, chopped very fine
1/2 bell pepper, chopped very fine (I used green, red and yellow)
1 onion, chopped very fine
1/2 cup black olives
2 tomatoes, chopped very fine
1 cup spinach or lettuce, chopped very fine

For Dressing:
Salt to taste
Black pepper to taste
Olive oil
2 cloves garlic, crushed
1/2 lemon, juiced
1 tbsp vinegar

1. Cook the soaked chickpeas i pressure cooker until soft and tender. Keep aside.
2. Whisk the ingredients for dressing together.
3. Mix the veggies and chickpeas in bowl. Pour the dressing on top of the salad. Mix together.
4. Garnish the salad with crushed walnuts and refrigerate for 30 minutes before serving.