Chickpea Salad with Olives

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

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