CHICKPEA SALAD

I prepared the salad in a nearby park in Randaberg. Life here goes idly and you immediately distance yourself from all earthly matters :)
A colourful, healthy meal in such a place is pure pleasure ... a moment could last forever ...

Ingredients:

• olive oil
• 50 g of shallots
• 1 clove of garlic
• salt and pepper
• 1/2 teaspoon of cumin powder
• a pinch of chili powder
• 50 g of red pepper
• 2 tbsp of dried tomatoes

• 175 g of cooked chickpeas
• 70 g of canned corn
• 5 cherry tomatoes (orange)
• a bunch of parsley / coriander
• juice from half a lime

Instructions:

1. Heat the olive oil in a frying pan.
2. Add the shallots and garlic. Cook until softened.
3. Add diced paprika and sun-dried tomatoes.
4. Add all spices.
5. Stir and cook for about 5 minutes.
6. Set it aside to cool down.
7. In the meantime, put chickpeas, corn, quartered tomatoes, parsley / coriander into a bowl.
8. Add lime juice.
9. Add the cooled vegetables from the pan.
10. Mix thoroughly and gently.
11. Serve it with a slice of homemade sourdough bread.