Chickpea Spinach Salad with Tomatoes

Ingredients

• 250 g dried chickpeas
• 800 g spinach
• 4 tomatoes
• 0.5 bunch Basil
• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• Salt
• Cayenne pepper
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Soak chickpeas overnight in plenty of cold water. Drain and rinse under cold water, then place in a pot and cover with water. Bring to a boil, reduce heat, and simmer for about 1 hour until tender. Drain and set aside.

2. 2.

   Wash and trim spinach. Blanch in boiling salted water for 2–3 minutes, then drain, shock in ice water, squeeze out excess moisture, and roughly chop.

3. 3.

   Wash tomatoes, quarter them, remove seeds, and dice. Wash basil, shake dry, and chop.

4. 4.

   Peel onion and garlic, finely dice. Heat olive oil in a pan, sauté onions and garlic over medium heat until translucent. Add tomatoes and spinach, remove from heat, then fold in chickpeas and basil. Season with salt, cayenne pepper, and lemon juice before serving.