Chickpea salad with parsley, garlic and roasted almonds

Photo: Lina Bou
3-4 servings

340 g chickpeas
2 pieces of garlic
a fist of fresh parsley leaves
1-2 tbsp olive oil
2 tbsp tahini paste
Herbal salt & black pepper

Cut the parsley into small fine pieces, crush the garlic and put all the ingredients in a bowl. Mash or just mix it with a fork, depending on how you would like to eat it.
Save the leftovers for tomorrow, and combine with different vegetables! 

Rest of the ingredients to the serving:
Fresh spinach leaves
Roasted almonds
sundried tomatoes
Some fresh lemon juice

Gouda de chevre (goat cheese)
Buckwheat crackers

Have a good day,

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