Chickpea salad

Ingredients for 4 servings:

• 250 g chickpeas, dried or 2 cans cooked
• possibly water for soaking
• salt water
• 3 tbsp lemon juice
• 5 tbsp olive oil
• 1 bay leaf
• Parsley, chopped
• salt and pepper
• 150 g natural yogurt
• 4 sprigs of mint
• some lemon juice
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 10 minutes

Soak the chickpeas in cold water overnight, then drain and rinse. Cook the chickpeas in salted water with a bay leaf for about 1 hour until tender, pour into a colander, and drain. If you like, you can also use pre-cooked canned chickpeas. After cooking, season the chickpeas with lemon juice, olive oil, salt, and pepper, and mix with the parsley. For the dressing, mix the yogurt, mint, lemon juice, salt, and pepper until smooth and drizzle over the chickpea salad. The chickpea salad tastes great even without dressing. A very refreshing salad for hot days.