Chickpea Salad - cooking recipe

Ingredients

300 g dried garbanzo beans
250 g cherry tomatoes, halved
1 large green cucumber, seeded, chopped coarsely (400g)
2 stalks celery, chopped coarsely
1 medium red onion, chopped finely
1/4 cup firmly packed finely chopped fresh mint leaves
salt
60 ml lime juice
60 ml olive oil
2 teaspoons Dijon mustard
1/4 teaspoon sugar
2 garlic cloves, crushed

Preparation

Place chickpeas in large bowl and soak overnight.
Cook chickpeas in a large saucepan of boiling water uncovered until tender, about 50 minutes.
Rinse under cold water and drain.
Combine chickpeas in large bowl with tomato, cucumber,celery, onion, mint and salt, toss gently with remaining ingredients.