Preparing the Chickpeas

If Using Canned Chickpeas:

• Rinse the chickpeas under cold water to remove the canning liquid, which is often high in sodium. This step not only makes the chickpeas healthier but also improves their texture for the salad.
• After rinsing, let them drain completely. It's important to get them as dry as possible so they can fully absorb the delicious flavors of the dressing.

If Using Cooked Chickpeas (from dried chickpeas):

• Overnight Soaking:
• Rinse: Begin by thoroughly rinsing your dried chickpeas under cold water to remove any dust or debris.
• Soak: Place the rinsed chickpeas in a large bowl and cover them with cold water. The chickpeas will expand to double or triple their size, so make sure to add enough water to account for this expansion. A general rule of thumb is to use three cups of water for every one cup of dried chickpeas.
• Rest: Leave the chickpeas to soak overnight or for about 8-12 hours. This soaking period reduces cooking time significantly and helps in achieving uniform tenderness.
• Boiling with Salt (this step is applicable only if you are using dry chickpeas)
• Drain and Rinse: After soaking, drain the chickpeas in a colander and rinse them under cold water.
• Boil: Transfer the chickpeas to a large pot and cover them with fresh water. For every one cup of soaked chickpeas, use three cups of water. Add a teaspoon of salt to help season the chickpeas from the inside as they cook.
• Simmer: Bring the water to a boil, then reduce the heat to a simmer. Cover the pot partially to allow steam to escape. Skim off and discard any foam that rises to the surface.
• Cook: Continue to simmer the chickpeas for about 1-2 hours. The cooking time will vary depending on the size and age of the chickpeas. They're done when they're tender and easy to crush between your fingers but not falling apart.
• Taste: It's a good idea to taste a few chickpeas towards the end of cooking to make sure they're cooked to your liking. Adjust the seasoning with more salt if needed.

Post-Cooking

• Drain: Once the chickpeas are cooked, drain them well to remove all the cooking liquid.
• Dry: Spread the cooked chickpeas on a clean kitchen towel or paper towel and pat them dry gently.
• This step is crucial if you're using them in a salad or if you plan to roast them for extra crunch. Removing excess moisture ensures they'll soak up the dressing or crisp up in the oven.
• Remember, cooking chickpeas from scratch allows you to control the texture and seasoning, making them a superior option for many dishes compared to canned chickpeas.

Combining the Vegetables

• In a large mixing bowl, combine the diced cucumber, red bell pepper, and red onion.
• These fresh veggies will add a crunch and a burst of color to our salad. Then, gently fold in the chickpeas.

Crafting the Dressing

• In a small bowl, whisk together the lemon juice and extra virgin olive oil until well combined. (Sometimes I skip adding the lemon juice here and add it at the time of the garnish, the scent of the lemon will be stronger if you add it at the end)
• This forms the base of our dressing. Now, stir in the cumin, garam masala, turmeric, coriander, and red chili powder.
• This blend of spices will give the dressing a warm, earthy flavor with just the right kick. Remember, the red chili powder is adjustable and optional; start with less if you’re sensitive to heat. Season with salt to taste.

Prepare the Tomatoes

• Prepare about 1 to 1.5 cups of diced tomatoes. This equates to roughly 2 medium-sized tomatoes.
• Use Firm Tomatoes: Choose tomatoes that are ripe yet firm. Overripe tomatoes tend to be softer and can contribute to a mushy texture.
• De Seed the Tomatoes: Before chopping, cut the tomatoes in half and gently squeeze them or use a spoon to remove the seeds and the watery pulp. This helps reduce excess moisture that could make the salad soggy.
• Drain the Tomatoes: After dicing, you can place the tomato pieces in a colander for a few minutes to drain any excess liquid. This step is optional but can help if you're concerned about additional moisture.
• Add Just Before Serving: If you're not planning to serve the salad immediately, consider adding the chopped tomatoes closer to serving time to preserve their firmness and prevent them from releasing too much liquid into the salad.

Bringing It All Together

• Pour the dressing over the chickpea.
• Next, pour in the vegetable mixture.
• Using a spoon, gently toss everything together until well coated. The spices will begin to marry with the freshness of the veggies and the heartiness of the chickpeas, creating layers of flavor.

Letting It Marinate

• Cover the bowl with a lid or plastic wrap and let it sit in the refrigerator for at least 30 minutes.
• This resting time allows the chickpeas to absorb the flavors of the dressing, making the salad even more delicious.

Final Touches

• Just before serving, sprinkle the chopped cilantro and mint over the salad.
• These fresh herbs will add a burst of freshness and brightness, elevating the dish to new heights.