Chickpea Salad

Lentils, peas, beans, chickpeas, soy and peanuts, or legumes, are a great source of fiber, protein, iron, folic acid (B9), and calcium. Folic acid plays an important role during pregnancy, as it can reduce the risk of certain birth defects and diseases in the fetus. One cup of lentils, chickpeas or black beans can provide 65-90% of the recommended daily intake of folic acid.

Preparation:

I rinsed the chickpeas in cold running water, put it into a pot with caraway, covered with double the amount of water (1 portion of chickpeas to 2 portions of water), and left overnight to soak (at least 12 hours). In the morning I added one more portion of water and cooked with the lid on for about 80-90 minutes. At the end I added a pinch of sea salt. Finally, I strained the chickpeas. Then I peeled and diced the avocado and the cucumber. I mixed the ingredients for the sauce in a cup. Next, I put the chickpeas, avocado, and cucumber into a bowl, sprinkled it with fresh basil and dressing.