Chickpea Salad with Goat Cheese and Dolmades

Ingredients

• 250 g dried chickpeas
• 3 tomatoes
• 1 red vegetable onion
• 1 cucumber
• 1 romaine lettuce
• 1 handful parsley
• 3 bell peppers (red, yellow, green)
• 1 Garlic clove
• 4 tbsp white balsamic vinegar
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp Dried oregano
• a pinch sugar
• Salt
• Pepper
• 50 g sardines (in oil)
• 200 g black olives
• 200 g firm goat cheese
• 12 dolmades

Instructions

1. 1.

   Soak the chickpeas overnight in plenty of cold water. The next day cook them in fresh water for about 45 minutes until al dente, then drain, rinse with cold water and let cool.

2. 2.

   Wash the tomatoes, remove the stem ends and cut into wedges. Peel and finely dice the onion. Wash, peel and cube the cucumber. Rinse the romaine lettuce, dry it well and slice into strips. Rinse the parsley, shake off excess water and chop finely. Mix the chickpeas, tomatoes, onion cubes, cucumber cubes and parsley together.

3. 3.

   Wash the bell peppers, cut them in half crosswise, remove the white skins and seeds. Carefully cut each half into four large slices, dice the remaining flesh and add it to the chickpea mixture.

4. 4.

   Peel and press the garlic clove. Whisk together the vinegar, olive oil, thyme and oregano. Season with sugar, salt and pepper.

5. 5.

   Drain the sardines and olives. Slice the goat cheese into rounds.

6. 6.

   Arrange romaine lettuce on four plates, top with the chickpea mixture. Distribute sardines and olives over the salad and place three dolmades on each plate. Lay goat cheese slices on the lettuce and drizzle dressing over everything. Garnish with bell pepper slices and serve.