Eichkatzerl's chickpea salad

Ingredients for 2 servings:

• 1 can chickpeas or
• 1 cup dried chickpeas
• 1 cup yogurt, whole milk
• e.g. salt and pepper
• Sugar
• lemon juice
• 2 large tomatoes
• ½ cucumber(s)
• 1 m.-sized onion(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with fresh tomatoes, cucumbers, onions and a delicious yogurt sauce

Either soak the dried chickpeas overnight and prepare according to the package instructions, or cook them in a pressure cooker for 30 minutes. If using canned chickpeas, this step is unnecessary! Season the yogurt with salt, pepper, sugar, and lemon juice to taste. Peel the onion, slice it, and mix it into the yogurt sauce. Add the soft chickpeas. Slice the tomatoes and arrange them on a plate. Peel the cucumber and slice it. Arrange it on the plate as a bed. Spread the chickpeas, sauce, and onions on top. Fresh chapatis (Indian flatbreads) or naan bread go very well with this! Always use full-fat yogurt (or cream yogurt) for the yogurt sauce, otherwise the dish will taste quite bland!