Chickpea, chili pepper, and lemon salad

Directions

1. The chickpeas are soaked for 12 hours in water, using double the volume of water compared to the volume of chickpeas, at room temperature (or in the refrigerator). ⏱ 12 hr
2. We wipe them down and then wash them. ≈ 3 min
3. In a pot, over high heat, add water (enough to allow the vegetables to cook) and wait until it begins to boil (you can speed up the process by covering the pot). ⏱ ≈ 10 min
4. Once the water starts to boil, add the chickpeas (to prevent them from tearing or becoming mushy) and reduce the heat to a medium setting. ⏱ ≈ 10 min
5. At the 10-minute mark, we add the salt. ≈ 3 min
6. Using a skimmer or a spoon, you can remove the foam. ≈ 3 min
7. It needs to be cooked for an additional 25 minutes (for a total cooking time of 35 minutes over medium heat). ⏱ 25 min
8. We place them in a bowl or dish, add a pinch of salt, a pinch of chili powder (to taste), and some lemon juice. ≈ 3 min
9. Everything is mixed together and served. ≈ 2 min