Chickpea salad oriental (Print Version)

# Ingredients:

→ Legumes

01 - 1/4 of a red onion
02 - 4 optional green onions
03 - 500g of firm cucumbers
04 - 500g of ripe, firm tomatoes

→ Legumes (Beans)

05 - Two cans of chickpeas, drained and washed (about 500g)

→ Herbs and Seasonings

06 - A teaspoon of ground sumac
07 - A dash of salt and pepper
08 - 6 tablespoons of chopped flat parsley
09 - 2 tablespoons of minced fresh mint
10 - 4 tablespoons of olive oil
11 - 3 tablespoons of lemon juice

# Instructions:

01 - Rinse the chickpeas well and let them drain.
02 - Clean the cucumbers, tomatoes, onions, and herbs. Dice everything into small, bite-sized pieces for more flavor.
03 - Toss everything into a big bowl. Sprinkle in your salt, pepper, and sumac to get that perfect hint of spice.
04 - Pour the olive oil and your lemon juice over the mix. Stir it all and adjust the flavors if needed.
05 - Cover the bowl tightly and chill it in the fridge for about 30 minutes. This really brings out the flavors, but it’s up to you!

# Notes:

01 - 250g of dried chickpeas will yield about 500g cooked.
02 - Chilling in the fridge enhances flavor but isn't mandatory.

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