Salad đậu cay

Method

1. 1 Soak chickpeas and red beans separately for 8 hours, then cook each type separately because they have different cooking times.
2. 2 Cook chickpeas for 45 minutes and red beans for 35 minutes, or until they are soft to the touch but the skins don't crack.
3. 3 Rinse the beans with cold water and drain them thoroughly; if the beans come into contact with the sauce while still hot, they will absorb all the oil and clump together.
4. 4 Soak sliced red onions in lemon juice for 10 minutes to reduce their pungency.
5. 5 Mix everything together with olive oil, chili powder, roasted cumin, and coriander, then refrigerate for 15 minutes.