Cucumber Carrot Salad

Ingredients
1 no seedless cucumber
1 no Carrot
1 no Onion
½ cup Chickpeas (fully cooked)
3 stks Coriander leaves
2 tsp Olive oil
¼ tsp Salt
¼ tsp Ground black pepper

Soak (1/4 cup) dry chickpeas overnight, wash, drain and pressure cook with 1 cup of water. Drain the liquid and seaparte the cooked peas. Combine olive oil, salt and pepper. Whisk to blend well and keep aside. In a large bowl, combine diced cucumbers, diced carrots, diced onion, cooked chickpeas and coriander leaves. Slowly add the oil mixture dressing and toss the salad for couple of times.Serve at room temperature or refrigerate for 1 hour. Use a tsp of lemon juice + pinch of sugar.