Chickpea and tomato salad

Ingredients

• 250 g chickpeas, soaked for 8-10 hours then cooked in natural mineral or filtered water with a pinch of whole sea salt
• 8-10 cherry tomatoes, washed and cut into wedges
• 4 large handfuls of fresh parsley, rinsed, pat dried and more ore less finely chopped
• half a red onion, peeled and finely sliced
• juice of 1 lemon
• a small handful of fresh mint leaves, washed and pat dried, whole or chopped
• half a teaspoon of ground cumin
• chilli powder, just enough to taste
• extra virgin olive oil, to taste
• whole sea salt, just enough to taste

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Preparation

• Cook the chickpeas in a pressure cooker or large pot until al dente.
• Rinse them under cold running water, put them in a salad bowl then let cool completely (first at room temperature, then in the fridge).
• In the meantime, prepare the vegetables.
• Once the chickpeas are chilled, add the tomatoes, the parsley, the onion, the lemon juice, the mint, the cumin and the chilli powder.
• Toss and sprinkle with the the olive oil and salt then toss again and serve immediately.