Prepare one cup of chickpeas in the evening with at least twice the amount of water. Drain chickpeas, rinse and cook with fresh water in pressure cooker for about 30 minutes.
Peel avocado and cut into small pieces. Wash and chop bell bell pepper and tomatoes. Clean and finely chop onion. Wash parsley under running water, shake dry and chop finely.
For the dressing, mix well olive oil with lemon juice, honey, spices and finely chopped parsley. Mix vegetables with chickpeas while they are still warm and pour dressing over them.
Stir everything well and season the chickpea salad with salt, pepper and chili flakes.
Preparation Tip:
Served in small glasses or bowls, this tasty chickpea salad is perfect as an appetizer or for buffets!
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