Chickpea tomato salad

Ingredients

• 250 g Chickpeas, soaked in water for 24 hours
• 2 tbsp Olive oil
• 1 tbsp Sherry vinegar
• 320 g Tomato, sliced
• 20 g Fresh rucola, chopped
• 1 tbsp Medium shallot, minced
• 2 tsp Cumin seed, ground
• 1/2 tsp Fine sea salt

Method

1. Soak the chickpeas overnight.
2. Rinse and drain in the morning.
3. Cook the chickpeas in simmering water for 50minutes or until tender.
4. Drain and rinse under cold water.
5. Heat 2 tablespoons oil in a skillet.
6. Add cumin and cook until fragrant.
7. Add the chickpeas and toss to coat with cumin.
8. Transfer to a bowl, and chill in the fridge for 30 minutes.
9. In a meantime, prepare the vinaigrette.
10. In a bowl, whisk the remaining olive oil, vinegar, shallot, and salt.
11. Toss in the chickpeas, tomatoes, and rucola.
12. Toss everything to combine.
13. Serve.