At first I did not want to publish this recipe - I thought that non-comrades of critics would come again, they would start writing about the fact that sun-dried tomatoes on the territory of Russia are a scarce product and it is not known where their average consumer is buy. And then I thought - what the hell! Even Zen is full of recipes like "sun-dried tomatoes in the oven without worries and hassle." And if a person has an electric dryer, then he has enough tomatoes in winter - even dried, even withered. At least in oil, at least in anything!
And then today - the simplest but most delicious oriental chickpea salad with sun-dried tomatoes. Lick your fingers, as they say! Moreover, the taste is unusual and not bored.
We take:
- 100 grams of dry chickpeas
- 1 onion
- 100 grams of sun-dried tomatoes in oil. If yours are dry, you can pour boiling water over them a day before, wait until they swell a little, then drain the water and pour oil, adding a little salt. garlic, aromatic herbs. Of course, a day in oil is not enough, but it will also be tasty.
- 50 gr. feta
- 1 teaspoon of chili paste (you can skip if you don't like spicy)
- Half a bunch of parsley (or even a whole bunch, as anyone likes)
- 4-5 tablespoons of oil (you can use the one in which the tomatoes were stored)
- 1 lemon
- 1-2 cloves of garlic
- Salt to taste
How we cook:
Soak chickpeas for a couple of hours, boil until tender. Drain the water, leave the chickpeas to cool.
Cut the tomatoes into strips or slices - as you like. Onions, small cubes. Fetu - just cubes. Well, chop the parsley not too coarsely.
We mix everything with chickpeas. We remove the zest from the lemon, and then squeeze the juice out of it. Pass the garlic through a press or chop it very finely.
Combine oil, lemon juice to taste, garlic, salt and chili paste, if used. We fill the salad, add the zest to it (here, too, to taste), and let it stand for thirty minutes.
Bon Appetit!