Colorful Salad Bowl with Avocado and Hummus with homemade cooked chickpeas

👨‍🍳 Method

For the homemade cooked chickpeas ✓ Homemade · or skip – back to store-bought

1. 1
   Soak the chickpeas overnight in plenty of cold water.

   Bowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.

   ColanderStovePot

   💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3. 3
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Salad Dressing

1. 4
   In a small bowl, whisk the oil, lemon juice, salt and black pepper until smooth.

   Bowl

To assemble

1. 5
   Arrange the leaves on a serving plate.
2. 6
   Arrange on top the red onion, tomatoes, cucumber, hummus and avocado.
3. 7
   Drizzle with the dressing and serve immediately.

   💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.