Moroccan salad with chickpeas

Name: Moroccan salad with chickpeas
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) Chick peas; 4 Shallots; 8 dried tomatoes; 3 TABLESPOONS Olive oil; 1 TABLESPOON Cumin powder; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2/3 potty Coriander

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Chick peas
4 Shallots
8 dried tomatoes
3 TABLESPOONS Olive oil
1 TABLESPOON Cumin powder
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2/3 potty Coriander

Directions

1
Drain the chickpeas in a sieve. Peel and finely dice the shallots. Chop the tomatoes finely
2
Heat 1 tablespoon of oil in a frying pan. Sauté the shallots for about 2 minutes. Mix chickpeas, tomatoes, shallots and cumin in a bowl. Add vinegar and 2 tablespoons of oil, season with salt and pepper. Let the salad marinate for about 15 minutes
3
Wash the coriander, shake dry, pluck off the leaves and chop half finely. Finally add chopped coriander to the salad, arrange and garnish with coriander leaves
4
Waiting time approx. 10 minutes