Chick Peas : 1/2 Cup; onions : 1 Large;
Tomato : 1 Large; Capsicum : 1 Large;
Chopped coriander or Parsley : 2 Tb;
Chopped green Chilli (Jalapeño or any spicy, fresh chilli) : 1-2 no;
For Vinaigrette :
Extra Virgin Olive Oil : 6 Tb; Dijon or Wholegrain Mustard : 1 Tb;Lemon Juice or White Wine Vinegar : 2 Tb; Salt and Pepper : to taste
Soak the chick peas and then cook, with salt to taste, till done. Let them cool. Cut the onion, tomato and capsicum into dices of roughly the same size as the cooked chick peas. To the chick peas, add the diced vegetables, and chopped herbs. Mix all the ingredients of the vinaigrette and whisk well or you can put them in a glass bottle with a tight lid, close the lid and shake well. Add the vinaigrette to the salad and mix well. Serve at room temperature.