Ingredients
350 g dry chickpeas or 1 can of chickpeas
300 – 400 g fresh green salad (depending on availability)
1 bunch of coriander
1 medium red onion
1 - 2 red or green chili peppers
3 teaspoons lightly roasted sesame seeds
2-3 roasted garlic cloves
Freshly ground, roasted cumin
1 teaspoon honey
sea salt
lemon
vegetable oil
roasted mustard seed oil
preparation
Soak the chickpeas overnight and cook them with a pinch of salt. Drain the cooked chickpeas and run them under cold water.
Grind the toasted sesame seeds with a few roasted garlic cloves and add a few tablespoons of vegetable oil, a pinch of salt, 1 tablespoon of honey and lemon juice to make the salad dressing.
Set aside some toasted sesame seeds to garnish the salad later. In a bowl, mix chickpeas with lettuce leaves and thinly sliced onions, garlic leaves, chili and coriander.
Add salad dressings, a teaspoon of ground cumin, a few tablespoons of toasted mustard seed oil and mix everything with your hands. Squeeze lemon juice, sprinkle toasted sesame seeds and ground roasted timut pepper on the chickpea salad and garnish with coriander leaves.
