How to cook
Pre-soak the beans and chickpeas overnight in separate bowls. The next day, boil them with drops of oil. Drain and cool.
Mix them in a large pot and add the chopped onions and peppers to them. Mix together the olive oil, vinegar, salt and pepper separately from the veggies. Pour it over the bean salad and mix it with the finely crushed parsley.
Let the prepared salad stand covered in a refrigerator for about an hour and serve. The quantities of spices, oil and vinegar are to taste.