Chickpea Salad (Nohut Piyazi)

Steps

1. Drain the soaked chickpeas (garbanzo beans), then cook in a saucepan of simmering water until soft, about 1.5 hours. Drain and put the cooked chickpeas in a large bowl. 
2. Heat the oil in a large saucepan over medium heat, add the onions and garlic and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. 
3. Add 1/2 teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, red pepper flakes, sumac, lemon juice, parsley and basil, mix gently and serve.