• 1 cup chick peas (garbanzos), soaked 8-18 hours with a piece of kombu or kelp
  • 3 cups of water
  • 2 tbsp. olive oil
  • 1 cucumber, peeled and deseeded, diced
  • 1 tbsp. capers
  • 1/2 small red onion, diced
  • 2 tbsp. fresh dill or 1/2 tbsp. dried dill
  • Juice and zest of 1 lemon
  • 1 tbsp. brown rice syrup or maple syrup
  • Sea salt
  • Black pepper

Discard beans soaking water and bring beans, 3 cups fresh water and kombu to a boil.   Reduce flame, cover and simmer for 2 hours.   Add 1 tsp. sea salt and continue cooking for ½ hour or until soft.  Mix cooked chick peas with cucumber, onion and capers. Combine lemon, zest, rice syrup, dill and sea salt and pepper to taste.  Coat salad evenly.