1 jar (400 g) of tinned chickpeas
3 medium cucumbers (200g)
1 package of petiolated celery (400-500 g)
1 medium sweet red onion (120-150 g)
1 medium lemon (100 g)
2 garlic cloves (10 g)
2-3 tbsp. vegetable oil (30-45 ml)
freshly ground black pepper
Step by step recipe
Rinse the chickpeas in a colander, rinse and dry if desired.
For the dressing, brush the lemon, dry, remove the zest with a fine grater, squeeze the juice from the lemon, Grate the peeled garlic on a fine grater. Mix the juice and zest of the lemon, the garlic, the oil, salt and pepper.
Peel the onions, cut into thin halves and mix immediately with the dressing.
Cut the cucumbers and celery into small cubes, mix together. Add the chickpeas and onion to the vegetables, along with the dressing. Stir and serve.
The salad will taste even better if some of the chickpeas are crushed slightly so that they absorb some of the dressing.