Cover chickpeas with water in a large baking bowl and leave to swell for one night. Drain and cook with fresh water in a little 25 min. Drain and cool. Or use canned chickpeas.
Cut the cucumber in half lengthwise, remove the seeds and cut into slices 1 cm thick. Cut the tomatoes into chickpea-sized cubes, chop the parsley, slice the olives, remove the skin from the garlic and chop the onion. Put tomatoes, onions, chickpeas, parsley and olives in a large enough bowl. Add the garlic.
Whisk together juice of one lemon, oil and honey until smooth, pour over lettuce and mix gently. Serve room warm.
Karina Schmidt: Tastes brilliant, is nice and fresh.
Maybe swap out chickpeas with bulgur, should taste just as good.
Vegetable legumes & vegetables leaf salads :
Chickpeas :
:Time needed : : 15 min.
:Preparation : : 15 min
:cooking time : : 12, 00 hours
Bellavista, p. 173 :
:Last modified : : Karina Schmidt