Ingredients for 6 people
Preparation
Prepare (soak) and cook the chickpeas for 1/2 hour in the pressure cooker. Cut the bell pepper into small dice. Chop the mint. Mince the onion. Mix oil, vinegar, salt, pepper.
Arrange the semolina, the drained chickpeas, the minced onion, the diced peppers and the mint in a salad bowl. Drizzle with seasoning. Place in the fridge. Toss just before serving and garnish with mint leaves.
Bon appetit!
Tip :to avoid cooking the chickpeas, it is possible to buy them canned.
