MEZES

Chickpea Salad

PREPARATION
Leave the chickpeas in salty cold water for 8-10 hours. Peel the outer skin of the onion and place it in a saucepan with the whole pre-soaked and drained chickpeas. Add enough cold water to cover the chickpeas and add a teaspoon of salt. Boil it until it’s soft, than drain and discard the onion. Before it starts to cool, pour olive oil on it and mix it together. Peel the garlic, notch. Cut the other onion in half and cut into half moons. Peel the skins of the tomatoes, remove the seeds and cut them into cubes. Remove the stems of the peppers, empty the seeds and cut into rings. Wash the parsley, and chop finely.

Mix the oiled chickpeas, garlic, onion, tomato, pepper, salt and parsley in the salad bowl. Pour lemon juice and vinegar on them and mix them together, let them rest a little and bring them to the table.

Bon Appetit!

INGREDİENTS
1 cup chickpeas
1 teaspoon of salt
1 clove of garlic
2 medium sized onions
2 medium sized tomatoes
2 green peppers and half a bunch of parsley
3 tablespoons of olive oil
2 tablespoons of lemon juice
1 tablespoon of black pepper