Drain and rinse the chickpeas.

Add turmeric and 3 cups of water. Bring it to a boil and remove from heat. Let it cool and then drain the chickpeas and keep aside. This step can be skipped if you want to make the salad even quicker or if you don't have turmeric.

Soak for a minimum of 8 hours. Rinse and add 4 cups of water, ½ teaspoons each of salt and turmeric.

Set to "pressure cook" for 10 minutes. (After you switch on, it would take about 15 minutes to reach high pressure.)

Wait for natural pressure release, which would take about 20 minutes. Drain and let it cool.

Cook on high flame until 2 whistles, reduce and cook on low flame for 10 minutes.

Let the pressure release naturally. Drain and let it cool.

Chickpeas can also be cooked without a pressure cooker or instant pot. Ensure that you soak them overnight or even up to 12 hours.

Cook them in an open deep pot on the stovetop. For 1 cup of dried chickpeas, use 6 cups of water.

Once it comes to a boil, reduce flame to medium. It would take about 35 to 45 minutes to cook, depending on how soft you want them. Top up with hot water if it dries out.(Add ½ teaspoon of baking soda to the chickpeas while cooking if you want the same softness as pressure cooking.)

While the chickpeas are cooking, make the dressing and do all the chopping.

Mix all ingredients for the dressing and whisk until the spices are completely dissolved in the liquid.

Toss the vegetables and herbs together with the cooked chickpeas.

Drizzle dressing on the salad and toss well. Chill until ready to serve.