Chickpeas with Onions
Sauteing the onions in a little olive oil makes the salad even tastier.
INGREDIENTS
1 1/2 Cups /300g. of dried Chickpeas, soaked overnight and drained
canned Chickpeas are quick timesaver alternative
salt
2 onions, peeled
2 tbsp balsamic vinegar
1tsp chopped fresh rosemary
4 tbsp extra virgin olive oil
Rinse the chickpeas and place in a saucepan. Cover with cold water and simmer for about 2 hours or until tender. Salt to taste towards the end. Drain and place in a salad bowl. Mash the chickpeas a little with a fork.
Meanwhile, steam the onions whole until tender, about 30 minutes. Slice and add to the chickpeas. Mix together the vinegar, rosemary, oil and some salt in a bowl. Pour over the chickpeas, stir well and serve.
Serves 4