- 200 g red Onions
- 100 ml Vinegar
- 250 g ChickpeasCanned
- 300 g Parsley
- 60 ml extra virgin Olive oil
- 2 cloves Garlic
- Lemon peelFrom 1 lemon
- 2 sprigs Thyme
- 2 sprigs Rosemary
- 1 tbs Oregano
Well-balanced combination of fresh vegetables, aroma spices and creamy chickpeas – excellent garnish to meat or enjoyed as a single meal, protein and vitamins rich. Chickpeas parsley salad – Soo Tasty with Soo Foodies!
- If you use raw chickpeas, soak it for 20 hours, rinse and boil
- You can serve with chopped nuts or croutons on top
Drain canned chickpeas and rinse. Chop the dry spices and the parsley. Slice the red onion and put the vinegar on it. Flavor with salt and gently press. Leave for 5 minutes to soak.
Take large bowl and combine drained red onions, chickpeas, parsley, garlic, olive oil, lemon peel, oregano, rosemary and thyme. Flavor with the remaining vinegar. Stir well and serve.