Chickpea Pasta Salad

PREPARATION

1. In a bowl, add 150 grams white chickpeas and 800 milliliters water. Soak for 6 - 8 hours.
2. In a pressure cooker, add soaked chickpeas, 500 milliliters water and 1/2 teaspoon salt. Cover with lid and cook until you hear 1 whistle.
3. Open the lid and remove from the heat. Let the chickpeas cool for 30–40 minutes.
4. In a blender, add 30 grams coriander, 10 garlic cloves, 2 teaspoons vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 1/4 teaspoon black pepper, 1/2 teaspoon salt and 1 teaspoon oregano. Blend until smooth.
5. In a bowl, add 400 grams boiled pasta, boiled chickpeas, 130 grams cucumber, 110 grams onions, 60 grams bell pepper and prepared dressing. Mix well to combine.
6. Serve.