Chickpea Salad

Soak 1 cup of dry chickpeas overnight in 4 cups of water. Cook for 1 to 2 hours until desired consistency.

Add 1/2 or 1 cup chopped green,
red or white onions. Add 1 cup chopped carrots, and 1/2 cup parsley,
2 tablespoons oil and 2 tablespoons lemon juice, 1 teaspoon oregano and
a pinch of cumin. Salt and pepper
to taste. Mix and eat.

Serve cool.