Summary

Ingredients

• 1 can chickpeas, 240g drained weight
• 3 clove (s) garlic
• 4 medium tomato (s)
• 2 chilli pepper (s), red
• 0.5 ½ bunch mint
• 1 lemon (s), juice it
• 0.5 ½ cucumber (s)
• 1 onion (s), red
• olive oil
• 1 tablespoon ground cumin
• Salt and pepper, black from the mill
• 100 g sheep cheese

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Instructions

1. Place the chickpeas in a colander, rinse thoroughly and set aside to drain. Peel the garlic cloves and mash them with the flat side of a knife. Put the chickpeas and garlic in a saucepan with a dash of olive oil and dust about 1 teaspoon of cumin on top. Cover and simmer over medium heat for about 10 minutes.
2. In the meantime, peel the cucumber and cut in half lengthways. Remove the seeds with a spoon and cut the cucumber into cubes. Core and dice the tomatoes as well, cut the onion into fine half rings. Halve and core the chilli peppers, then cut into fine strips. Put everything together in a bowl and season well with salt and pepper. Squeeze the lemon and pour about half of the juice over the salad, save the other half for seasoning. Add about twice the amount of olive oil and the rest of the cumin. Mix well and let it steep a little.
3. Take the chickpeas off the heat, remove the garlic cloves. Mash about a third of the chickpeas with a fork and let the chickpeas cool down briefly. Add to the salad while still warm, but no longer hot. Finally chop and add the mint and crumble the sheep`s cheese over it. Mix well and season with salt, pepper and lemon juice.
4. Serve with flatbread.