Chickpea Salad with Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large can (s) chickpeas
- 4 large beefsteak tomatoes, diced
- 3 tablespoon olive oil
- 3 stalks mint, plucked
- 1 bunch parsley, curled, chopped
- 1 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 pinch (s) sugar
- salt and pepper
- 1 handful sunflower seeds
Print Recipe
Pin Recipe Instructions
- Roast the sunflower seeds in the olive oil, add the tomato pieces and sauté. Drain and add the chickpeas. Add salt, sugar, cayenne pepper and cinnamon and simmer on a low flame for about 10 minutes. Stir in mint leaves and parsley, season with pepper. Possibly add seasoning to the cinnamon.
- Tip: half a teaspoon of cumin gives the salad a touch of oriental flavor (but not everyone likes).
- The chickpea salad tastes best lukewarm, but can also be eaten cold. The next day it tastes even better!
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