A simple yet delicious salad! Chickpeas are responsible for satiety, and fresh vegetables are responsible for bright flavor notes.
Soak chickpeas in cold water for 3-4 hours. If the soaking time is increased, the chickpeas will become tougher and take longer to cook.
Rinse the chickpeas thoroughly, then cover again with cold water and place over medium heat. As soon as the chickpeas boil, boil them for 5-7 minutes, then drain the water, rinse with ice water and remove the peel, refill with water and send to the fire. Boil it for 30-35 minutes. after re-boiling, salt 5 minutes before readiness. If the skin remains after the first wash, re-immerse the cooked chickpeas in ice water and finally peel.
Rinse tomatoes and peppers. Cut the pepper in half lengthwise, remove the core and cut into strips. Cut the tomatoes into thin slices.
Mix honey with olive oil, mustard and lemon juice. Add salt and pepper if necessary.
Place chickpeas, tomatoes and peppers in a salad bowl, drizzle with dressing and toss. You can decorate with cheese or any other salty cheese.