Salad with chickpeas and tomatoes

Cooking method

1. Step 1:

   

   Gather your ingredients. Pick firm, sweet tomatoes; cherry tomatoes work well too (just use more of them). Use a red salad onion and fresh parsley. The chickpeas here are home-cooked, but I'd guess canned would do just fine. The salad is dressed with olive oil, though any neutral, odorless oil will work. Feel free to adjust the spices to your taste. Have a deep bowl or salad bowl ready.

2. Step 2:

   

   Tip the chickpeas into the salad bowl. They should be dry — there's no place for excess liquid in this salad.

3. Step 3:

   

   Peel the salad onion, slice it into half rings, and add it to the chickpeas in the bowl.

4. Step 4:

   

   Rinse the tomatoes under running water and pat them dry with a towel. Cherry tomatoes can simply be halved; larger tomatoes are better cut into wedges. Add the cut tomatoes to the bowl with the rest.

5. Step 5:

   

   Rinse the fresh parsley under cold running water and pat it dry. Chop it with a knife and add it to the salad. Peel the garlic, press it through a garlic press, and add it as well.

6. Step 6:

   

   Add the salt, ground black pepper (freshly ground is best), and any favorite spices to taste — coriander and paprika are both good here. Drizzle with olive oil and toss gently so the tomatoes stay intact.

7. Step 7:

   

   The salad can be served right away. It works as a full meal on its own for dinner, or as one of several sides at lunch.