Chickpea salad with tomatoes

Ingredients for 6 servings:

• 1 gr. can/n chickpeas
• 4 large beef tomatoes, diced
• 3 tbsp olive oil
• 3 sprigs of mint, picked
• 1 bunch curly parsley, chopped
• 1 tsp cayenne pepper
• 1 tsp cinnamon
• 1 pinch(s) of sugar
• e.g. salt and pepper
• 1 handful of sunflower seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

great starter – warm or cold

Roast the sunflower seeds in olive oil, add the tomato pieces and sauté. Drain the chickpeas and add them. Add salt, sugar, cayenne pepper, and cinnamon, and simmer for about 10 minutes over low heat. Stir in the mint leaves and parsley, and season with pepper. Add more cinnamon, if desired. Tip: Add half a teaspoon of cumin for a touch of oriental flavor (though not everyone likes it). This chickpea salad tastes best served lukewarm, but can also be eaten cold. It tastes even better the next day!