Salad with chickpeas and tomatoes
Description
You can find similar salads in Middle Eastern cuisine, where they add plenty of herbs—coriander, basil, mint, cumin. This salad is simple yet very tasty, perfect for fasting and vegetarian diets.
Instructions
- 1
Step 1
Take all the necessary ingredients. Soak the chickpeas in advance in cold water, preferably overnight. Peel the onion and garlic, and wash them together with the parsley and tomatoes under running water.
- 2
Step 2
Transfer the chickpeas to a saucepan, cover with cold water, add a generous pinch of baking soda, and simmer over low heat until cooked through. Depending on the variety, this may take 20 to 40 minutes.
- 3
Step 3
Slice the onion into half-rings and the cherry tomatoes into quarters, then place the vegetables into a deep, convenient bowl.
- 4
Step 4
Chop the parsley and garlic, transfer to a bowl. Parsley can be replaced with cilantro or basil.
- 5
Step 5
Rinse the ready chickpeas under running water, add to the vegetables, add the spice mix, salt and pepper to taste, and pour in the oil.
- 6
Step 6
Thoroughly mix the salad, taste it, and if it lacks tomato acidity, you can add a little wine vinegar or lemon juice.
- 7
Step 7
Serve the salad in portions and immediately bring to the table.