Chickpea salad

Ingredients for 4 servings:

• 3 small cans of chickpeas, or 450g dried chickpeas, soaked in water overnight
• 120 g onion(s), finely chopped
• 2 tbsp parsley, flat, finely chopped
• 2 tbsp coriander leaves, finely chopped, or 1 tbsp ground coriander powder
• 1 tbsp paprika powder
• 1 tbsp cumin, ground
• 2 garlic cloves, finely chopped
• ½ lemon(s), juice
• 125 ml olive oil
• Salt
• pepper
• Sugar
• 2 tbsp Ajvar, to taste
• 1 tsp, sautéed harissa, to taste
• 425 g natural yogurt, 10% fat
• 2 tbsp coriander greens, finely chopped
• 1 garlic clove(s), finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

one immediately thinks of Tunisia or Turkey

Rinse the canned chickpeas thoroughly. Bring the dried chickpeas, which have been soaked overnight, to a boil in cold water, then cover and simmer for one hour until they are soft but still firm and do not fall apart. Drain. For the sauce, combine the onions, parsley, coriander, paprika, cumin, garlic, lemon juice, and olive oil. I like to add ajvar and harissa, but as far as I know, they are not part of the original recipe. Add the chickpeas and let them marinate for at least 3-4 hours, but overnight is best. Season to taste with salt and pepper, and a pinch of sugar. If you like, you can serve this with a yogurt sauce made from natural yogurt, coriander, and garlic. I always leave it out, though, as I like the salad better that way.