Chickpea Salad

Soak dried chickpeas overnight and rinse the next morning. Pressure cook the soaked chickpeas with 1 1/2 cup water with salt up to 3 whistles and switch off. When the steam releases, drain the all water and cool the cooked peas. Grate carrot, dice onions and chop the coriander leaves. In a bowl combine, cooked chickpeas, grated carrot, diced onions, chopped coriander leaves, sprinkle black pepper powder, cumin and drizzle the lemon juice. Toss and serve at room temperature, good as plain salad or serve with warm tossed bread.