Chickpea salad

Ingredients for 8 servings:

• 250 g chickpeas, dry
• 1 cucumber(s)
• 1 red bell pepper(s)
• 3 lemons, including the juice
• 2 onions, red
• 4 tomatoes
• 1 can of pizza tomatoes
• 1 shot of white wine vinegar
• 4 tbsp olive oil, high quality
• 4 bay leaves
• 1 tsp salt
• 1 tsp pepper
• Pinch(s) of chili
• ½ tsp cumin
• Pinch(s) of sugar
• 1 clove(s) garlic, grated
• Mint leaves, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 5 minutes

fresh summer salad

Soak the chickpeas in sufficient water overnight or for at least 12 hours and allow to swell. Top up the water if necessary. Strain the soaking water, rinse the swollen chickpeas, then place them in the pressure cooker and cover with fresh water. Add the bay leaves and freshly ground pepper. Cook the chickpeas for 35 minutes, then drain and cool slightly with cold water. Place the pizza tomatoes, lemon juice, olive oil, chili powder (or very finely chopped fresh chili), salt, pepper, and cumin in a large bowl and whisk to form a marinade. Finely dice the onion. Peel and trim the cucumber and bell pepper and also chop them into small pieces. Add the vegetables to the bowl. Add the chickpeas and grated garlic and mix everything thoroughly. Season to taste with white wine vinegar, salt, pepper, and sugar. Let the salad marinate for a few hours, preferably overnight. Just before serving, stir in the chopped tomatoes and sliced ​​mint. Drizzle with a little olive oil, if desired. Tip: The salad can also be garnished with corn or grated carrots. Fresh parsley or cilantro also go well with it. The salad tastes great with grilled fish.