Chickpea salad

Ingredients for 3 servings:

• 2 cans of chickpeas
• 250 g cocktail tomatoes
• 1 m.-sized onion(s)
• 1 small jar of green olives, pitted
• 1 handful of apricot(s), dried
• 1 lemon(s), the juice (alternatively vinegar)
• olive oil
• salt and pepper
• some paprika powder, hot
• some cumin
• a few stalks of coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Crispy, oriental

Preheat the oven to 200°C. Drain the liquid from the chickpeas, rinse the chickpeas thoroughly, and carefully dry them with kitchen paper. Then toss them with olive oil, paprika, salt, and cumin. Spread them on a baking sheet and bake in the hot oven for 30 to 40 minutes (until they are pleasantly crispy). Meanwhile, finely chop the olives, tomatoes, and apricots, slice the onions into thin strips, and squeeze the lemon. When the chickpeas are ready, let them cool and add the chopped ingredients. Drizzle with lemon juice and a dash of olive oil and season with salt and pepper. The chickpea salad is now ready to serve, garnished with coriander leaves, if desired.