Summary

Ingredients

• 400 g chickpeas, cooked
• 200 g onion (s), red, cut into thin wedes
• 3 clove (s) garlic, finely chopped
• 1 chilli pepper (s), red, pitted, finely diced
• 7 tablespoons extra virgin olive oil
• 7 tablespoon vinegar, mild, e.g. cider vinegar
• 1 teaspoon sugar
• Salt, black pepper
• 125 g cocktail tomatoes, quartered
• 1 m carrot (s), cut into fine strips
• 1 stick celery, cut into fine slices
• 3 spring onions, cut into rolls
• 3 tablespoon parsley, smooth, chopped
• 1 tablespoon mint, chopped
• 125 g feta cheese, cut into 15 mm cubes
• 2 tablespoon orange peel, cut into fine strips

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Instructions

1. Heat the oil in a pan, sauté the onions, garlic and chilli briefly, sprinkle with sugar and glaze lightly. Deglaze with vinegar, season with salt and pepper and simmer for 3-4 minutes.
2. Add the chickpeas and heat them up slightly in the pan. Transfer to a bowl.
3. Add the tomato quarters, carrots, celery and spring onions and mix in with the herbs and feta cubes. Season again with salt and pepper.
4. Arrange on a platter. Scatter the orange zest over it. Serve lukewarm or let steep for another two hours. Both have their charm.
5. Annotation:
6. If you don`t have cooked chickpeas, cook them like this:
7. Soak 150g chickpeas in water for 12 hours. Cook with fresh water, a little salt, cloves, garlic, carrot, celery, pepper, thyme and parsley until soft for one to one and a half hours, depending on how old the chickpeas are. But they should still keep their bite.
8. It is practical to cook a large amount of chickpeas and use some of them for the salad. The rest can be wonderfully frozen in portions.