How to make
Soak the dry chickpeas overnight.
Strain the water, rinse the grains well and pour cold and salted water with a volume 3-4 times larger than the volume of chickpeas and leave them to boil.
Reduce the heat to the lowest setting and cook for 3 hours. In order to boil the chickpeas faster, you can add a little baking soda.
Strain the remaining water, season the chickpeas with olive oil, salt, paprika, black pepper, coriander leaves, thin red onion crescents and, of course, cumin.
Serve the Israeli Chickpea Salad on its own or as a lean side dish.
Enjoy this masterpiece from the Israeli cuisine.
