High protein salad

Last month I was in Erode for a wedding, a city south of Coimbatore, Tamil Nadu.  The hotel we were staying served us the best breakfast.  Everything was so fresh that every morning I was tempted to overstuff myself and skip lunch at the wedding venue.  Apart from fresh Idli, vada, sambar, uthpum of Ragi and freshly squeezed grape juice, something which caught my fancy was the chickpeas (kabuli channa or garbanzo beans) salad.  For obvious reasons I could not ask the restaurant for the recipe of that salad.  So when I got back home, I decided to try it in my kitchen.  I soaked one cup of chickpeas overnight.  Next morning I boiled them in the pressure cooker.
Other Ingredients:
One medium onion finely chopped, Curry leaves 10 to 15(If you do not have fresh curry leaves, try using fresh basil leaves), salt to taste, lemon pepper, one medium size lemon, a tablespoon of cooking oil,.1/4 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds.
Method:
Heat cooking oil, add cumin and mustard seeds.
When they stop splatering, add chopped onion.
When onion turn light brown, add curry leaves.
 Add boiled chickpeas to the mixture.
Put salt to taste and lemon pepper.
Before serving add juice of half a lemon.
Now enjoy.