Contents
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Ingredients
- 450 g Dried chickpeas
- 2 Red Onion
- 4 Garlic cloves
- 100 Milliliters Olive oil
- 100 Milliliters Apple Cider Vinegar
- 50 Milliliters Broth
- 1 bunch Fresh smooth parsley
- 1 bunch Mint
- 250 g Feta
- 2 Spring onions fresh
- Sea salt
- Freshly ground pepper
- Olive oil
Instructions
- Soak the chickpeas in plenty of cold water overnight. Drain the chickpeas and bring to the boil with fresh water. Cook over medium heat for about 1-5 hours.
- Drain and cool in the pot without a lid and allow to evaporate. Peel onions and garlic and finely chop both.
- Heat the olive oil in a saucepan and sauté the onions and garlic for about 5-7 minutes over a low heat. Pour in the vinegar and broth and let it boil down over high heat.
- Pour the hot marinade over the chickpeas and allow to cool. Rinse the herbs, shake dry and roughly chop the leaves. Crumble the feta cheese into small pieces.
- Clean the spring onions, rinse and then cut into fine rings. Mix together the marinated chickpeas and the remaining ingredients and season well with salt, pepper and olive oil.
- Tip 6: let it sit for at least 3 hours!
Nutrition
Serving: 100gCalories: 306kcalCarbohydrates: 20.6gProtein: 12.8gFat: 18.8g