Chickpea Salad with paprika and onions

April 2021

225g dried chickpeas soaked in cold water overnight
1 red onion sliced
4 garlic cloves chopped
1 to 2 teaspoons paprika
T taespoons ground cumin
3 tablespoon olive oil
juice of 1 lemon
bunck flat leaf parsley chopped
1 bunch coriander chopped
125 feta sea salt freshly

Drain the cHick peas and put them into a deep saucepan cover with water and bring to boil. Reduce haet and simmer for 45 minutes until tender not mushy.
drain and remove loose skins (rub in a clean tea towel)
Tip the warm chickpeas into a bowl.
add onions garlic cumin and paprika and toss in olive oil and lemon juice while they are stilll warm
season with salt and pepper and toss in most of the parsley and coriander
Crumble over the feta and serve with crusty bread.