Lemon Tahini Chickpea Salad

1 cup dried chickpeas
1 green bell pepper
1 orange/red bell pepper
1/2 red onion

2 teaspoons tahini paste
2 teaspoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin

Serves 2-4
Soak the chickpeas in cold water for at least 4 hours, or overnight. Cook in slightly salted water until tender, but still with a little bite. Drain.

Deseed and devein the bell peppers and cut them into strips. Peel the onion and cut into very fine strips. Combine chickpeas, onions and bell peppers in a serving bowl.

Combine all ingredients of the dressing in a bowl and mix well. Stir the dressing into the salad until all veggies are well coated.