Ingredients
250 g chickpeas, soaked for 8-10 hours then cooked in filtered water with a pinch of whole sea salt (use canned chickpeas only if you really have to)
8-10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges
4 large handfuls of fresh parsley, rinsed, pat dried and more ore less finely chopped
half a red onion, peeled and finely sliced
juice of 1 lemon
a small handful of fresh mint leaves, washed and pat dried, whole or chopped
half a teaspoon of ground cumin
half a teaspoon of ground nigella
chilli powder, just enough to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste
Makes 2-4 servings.
Directions
Cook the chickpeas in a pressure cooker or large pot until al dente. Rinse them under cold running water, put them in a salad bowl then let cool completely (first at room temperature, then in the fridge). In the meantime, prepare the vegetables. Once the chickpeas are chilled, add the tomatoes, the parsley, the onion, the lemon juice, the mint, the cumin and the chilli powder. Toss and sprinkle with the the olive oil and salt then toss again and serve immediately.
Posted in: beans and legumes,cooked,salads,savoury,spicy,spring,summer
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