Roasted Bread with Chickpeas, Tomatoes and Cucumbers

Ingredients

• 300 g chickpeas (canned)
• 2 red onions
• 0.5 cucumber
• 250 g cocktail tomatoes
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 0.5 tsp medium-hot mustard
• 1 pinch sugar
• 1 baguette (or 4 small baguettes)
• 1 tbsp chopped basil
• herbs for sprinkling as desired

Instructions

1. 1.

   Drain the chickpeas and let them dry well. Peel the onions and cut into strips. Wash the cucumber, quarter lengthwise and slice thinly. Wash the tomatoes, remove stems and cut into wedges.

2. 2.

   Whisk together vinegar, oil, salt, pepper, sugar and mustard to make a dressing. Toss the chickpeas with cucumber, tomatoes and onions, then drizzle with the dressing and mix well.

3. 3.

   Cut the baguette into four pieces, halve each crosswise and toast on the cut surfaces. Fold basil into the salad, top the toasted bread with the salad, sprinkle herbs if desired, and serve immediately.