Summary

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

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Instructions

1. 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.
2. Tip: half a teaspoon of cumin gives the salad a touch of oriental flavor (but not everyone likes).
3. The chickpea salad tastes best lukewarm, but can also be eaten cold. The next day it tastes even better!