Chickpea salad with pumpkin seeds and feta.



(Serves 2)

100 g               dried chickpeas, soaked overnight in water
                        black pepper, freshly ground 
1/4 TL              cumin
3 - 4 EL           lemon juice
3 EL                 olive oil   
40 g                pumpkin seeds
1                      cucumber    
100 g              cherry tomatoes
200 g              feta
2 sprigs           mint
1 small bowl    microgreens




  1. Soak the chickpeas overnight in cold water.
  2. Rinse the chickpeas in a sieve under cold running water, cook in a pan of fresh water for approx. 1 hr. until soft. Drain the chickpeas, season with salt, pepper and cumin. Add the lemon juice and olive oil.
  3. Coarsely chop the pumpkin seeds and toast in a frying pan without oil until crispy. Finely chop the cucumber and tomato, add to the chickpeas. Drain the feta, roughly crumble and add. Finely chop the mint and add to the salad along with the microgreens. 
  4. Mix thoroughly, season well with pepper and serve sprinkled with pumpkin seeds.

Preparation time: approx. 13 hrs. 30 mins.
Cooking time: 30 mins.