PREPARATION

1. In a bowl, add 140 grams chickpeas, 140 grams kidney beans, 750 milliliters water and soak for overnight.

2. Take a pressure cooker, add the soaked beans, 1 litre water, 1 teaspoon salt and cover it with lid.

3. Cook until you hear 5 whistles.

4. Open the lid and remove it from heat.

5. Drain the beans and keep aside.

6. In a bowl, add 35 milliliters olive oil, 30 milliliters lemon juice, 2 teaspoons garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.

7. In a mixing bowl, add the boiled beans, 100 grams cucumber, 90 grams onions, 100 grams tomato, 75 grams bell pepper, 100 grams pomegranate, 5 grams mint, 2 tablespoons coriander, prepared dressing and mix it well.

8. Refrigerate for 30 minutes.

9. Serve.