Chickpea Feta Salad

Ingredients

• 300 g dried chickpeas
• 1 Spring onion
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 10 sage leaves
• 1 organic lemon (zest)
• 300 g feta cheese
• 2 sprigs Mint
• 4 tbsp white wine vinegar
• 4 beef tomatoes
• 1 tbsp capers (about 20 g; jar; roughly chopped)
• Salt
• Pepper

Instructions

1. 1.

   Soak chickpeas overnight in water, drain and cook in plenty of water for about 45 minutes until tender.

2. 2.

   Meanwhile clean the spring onion and wash it. Peel the garlic and onion and finely chop all together, then mix with oil. Wash sage, shake dry and roughly halve; finely chop half of it. Add lemon zest and sage to the mixture and stir. Cut feta into larger cubes. Wash mint, shake dry and finely chop, then mix with feta and vinegar. Clean tomatoes, wash them and cut into cubes or strips.

3. 3.

   Drain chickpeas, let them cool slightly and add to the onion mixture, combine well and allow to cool. Then fold in tomatoes, capers and sheep cheese, season with salt and pepper, garnish with sage, plate on dishes and serve.