Indian Chickpea Salad
Keli's recipe

3 cups (dry) chickpeas
2 cups cucumbers
3/4 tsp salt
1 – 10 oz package frozen spinach, cooked and chopped
1 cup yellow or red bell peppers, diced

Dressing ingredients
2/3 cups olive oil
1/2 cup lemon juice
1/2–1 tsp cayenne pepper
1/4 cup honey
1 tsp salt or to taste
1/2 tsp pepper
2 TB black mustard seeds, ground
1 tsp celery seeds, ground

Cook the beans. Peel the cucumber and halve it lengthwise. Seed each half and slice into 1/4" half moons. Toss with 3/4 tsp salt and let rest for 30 minutes. Squeeze out as much liquid as possible. Cook the spinach lightly. Drain and squeeze dry. Whisk dressing ingredients together. Toss with chickpeas, spinach, cucumbers and peppers.