Name: Summer Chickpea Salad with Sheep's Cheese
Prep time: 15 min
Yield: 4 servings
Ingredients: to taste Black pepper; 400 g Chickpeas (drained weight); 200 g Feta cheese; 1 handful Green or red basil; 2 Lemons; 1 handful Mint; 3 tbsp Olive oil; 1 pcs Red chilli peppers; 1 small Red onion; 2 handful Ripe red or yellow tomatoes; to taste Sea salt

Ingredients

Black pepperto taste
Chickpeas (drained weight)400 g
Feta cheese200 g
Green or red basil1 handful
Lemons2
Mint1 handful
Olive oil3 tbsp
Red chilli peppers1 pcs
Red onion1 small
Ripe red or yellow tomatoes2 handful
Sea saltto taste

Method

Cut the onion into fine slices and the chilli (1 pepper, more to taste) very finely. Roughly chop the tomatoes.
Put the onion, chilli and tomatoes, including their juice, in a bowl. Mix them with the juice of 1½ lemons and 3 tbsp of olive oil and season with salt and pepper.
Warm the chickpeas in a pot. Add 90% of them to the tomatoes. Purée the rest and stir it in as well; this makes the sauce nice and creamy.
Let the salad sit for a while at room temperature.
Shortly before serving, fold in the mint and basil and adjust the seasoning again. If it lacks acidity, use the remaining half lemon. Finally, crumble the feta over it.

Allergens: Milk