Herbs and lemon chickpea salad

It's almost the weekend, time for barbecues and potlucks and summer meals. I am totally in the mood for cold soups, salads of all sorts and fresh picked fruits. This week, I have cooked mostly salads for dinner, so I've had to find vegetable sources of protein to supplement the leafy greens.

I have memories as a child, of my mom soaking dried garbanzo beans and making them into a salad with red bell peppers and lots of parsley. This week, I had a craving for that salad, so I took those dry beans out of my pantry, soaked them in water for 8 hours, and at night, threw them in the crock pot on low with water, salt, and a slice of kombu (you can also use bay leaves and cloves, to help increase digestibility and reduce acidity. They were ready to use by morning. I drained them and let them cool in the fridge, and at night, put together this delicious salad, with whatever I had on hand. The citrus flavor mixed with the herbs, which we grow in our garden,  was absolutely delicious and refreshing! Enjoy :)

Salad:

4 cups cooked chickpea
2 tomatoes, chopped
6 scallions, chopped
1 cup chopped fresh parsley
1 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/2 red onion, thinly sliced
1 avocado, cubed

Dressing:
2 lemons, juiced
2tbsp hemp oil or olive oil
1tbsp agave syrup
1/2 tsp salt

En Francais:
4 tasses de pois chiches cuits
2 tomates coupees en cubes
6 oignons the printemps, coupes en lamelles
1 tasse de persil frais hache
1 tasse de coriandre frais hache
1/4 tasse de menthe fraiche hachee
1/2 oignon rouge, coupes en lamelles fines
1 avocat, coupe en cubes

Sauce:
le jus de deux citrons
2 cs d'huile de chanvre ou olive
1cs de sirop d'agave ou sucre integral
1/2 cc de sel