Chickpea salad

Ingredients for 4 servings:

• 300 g chickpeas, cooked
• ½ bunch mint
• ½ bunch parsley
• 1 onion(s), red
• 2 carrots
• 1 pomegranate
• 1 lemon(s)
• 1 tbsp honey
• olive oil
• 1 tbsp cumin powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Levantine cuisine

Slice the red onion into strips and the carrots into strips lengthwise. Sauté both together with the cumin in a little olive oil and caramelize with honey. Roast until the carrots are tender but still firm to the bite. Add a little water if necessary. Add the chickpeas and season with olive oil, lemon juice, salt, and pepper. Finely slice the herbs and mix them with the chickpeas along with the pomegranate seeds. You can find the other recipes from the Shared Table episode “Levant Cuisine” here: https://www.chefkoch.de/rezepte/4045441625127473/Kibbeh-Bulgur-Hack-Baellchen.html https://www.chefkoch.de/rezepte/4045461625127878/Baba-Ghanoush-orientalische-Auberginen-Creme.html