This is the first recipe I have ever wrote. Summer or winter Salads are refreshing. Here is the recipe of chickpeas with fresh lettuces and sesame paste.
Chickpeas, Fresh Lettuces, Green garlic leaves, Fresh Coriander leaves, One medium size red onion, Red/Green Chilies, Lightly toasted sesame seed, Few roasted garlic cloves, Sichuan pepper (Timur), Freshly grinded toasted cumin, Honey, Sea Salt, Lemon, Vegetable oil, Toasted mustard seed oil
1. Soak the chickpeas overnight and boil them until cooked with a pinch of salt. Drain the cooked chickpeas and run under coldwater. (It will take around 20-30 minutes to cook, or needs around 3-4 whistle if you are cooking in pressure cooker in medium heat.)
2. Grind the toasted sesame seeds with few cloves of roasted garlic, and add few tablespoons of vegetable oils, pinch of salt, 1 tablespoon of honey, and juice of a lemon to make salad dressings. (Put aside some toasted sesame seeds for topping the salad later)
3. Mix chickpeas in a bowl with lettuces and thinly chopped onions, garlic leaves, chilies and coriander leaves. Add salad dressings, a teaspoon of grinded cumin, few tablespoons of toasted mustard seed oil and work with your hand (I love the smokiness of toasted mustard seed oil and one of the basic ingredients used in Newari cuisine.)
(Deseed chilies if you want less heat)
4. Squeeze some lemon juice, sprinkle toasted sesame seed and grinded toasted Sichuan pepper; and garnish with coriander leaves