A very satisfying salad. You can eat them tightly and walk contented and well-fed. A great salad, especially valuable for those who, like me, do not like meat and prefer vegetable protein.
Fill with water for 4 hours.
Then cook the beans for 1 hour, and the chickpeas for 1.5 hours.
Let's get down to making the sauce.
Put the finely chopped onion, vinegar and sugar in a saucepan.
Heat over low heat until the sugar is completely dissolved.
Whisk mustard, oil, pepper.
Combine onions with mustard.
The sauce is ready.
Mix beans, chickpeas, avocado and vegetables.
Season with 2 tablespoons of sauce.
