🍽️ Fresh Chickpea and Tomato Salad

Name: Fresh Chickpea and Tomato Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g chickpeas; 1 red onion (halved, sliced into thin slices); 1 small cucumber (seeded and sliced into thin slices); 3 tomatoes (cut into eighths); 2 tbsp white wine vinegar; 1 tbsp lemon juice; 6 tbsp olive oil; salt; pepper (from the mill); 2 tbsp parsley (finely chopped)

243 kcal · 30 min · 4 servings

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Ingredients

250 g chickpeas
1 red onion (halved, sliced into thin slices)
1 small cucumber (seeded and sliced into thin slices)
3 tomatoes (cut into eighths)
2 tbsp white wine vinegar
1 tbsp lemon juice
6 tbsp olive oil
salt
pepper (from the mill)
2 tbsp parsley (finely chopped)

Instructions

1. Rinse the chickpeas in a colander under running water, then place them in a bowl with plenty of water to soak overnight.
2. Drain the soaking water, put the chickpeas in a pot with 1.5 liters of fresh water, bring to a boil, and then simmer gently for about one and a half hours with the lid on. Drain them afterwards.
3. Whisk together vinegar, lemon juice, oil, salt, and pepper to make a dressing, gently fold in the cooked chickpeas, cucumber, tomatoes, parsley, and onions, and let the salad marinate for a short while.

Nutrition per serving

kcal: 243
Protein: 6 g · Fett/Fat: 17 g · Carbs: 16 g