Vegetable Salad with Chickpeas

The night before, rinse the chickpeas, soak them in cold water and let them soak. The next day, cook them in the soaking water with rosemary and saffron. After 1 hour of cooking, add cleaned carrots and beans, let them cook for 15 minutes.

In the meantime, prepare the salad marinade.

For this, clean the onion and cut into fine cubes. Peel the garlic clove and crush it with salt. Finely chop the parsley. Prepare a strong salad dressing with vinegar, water, mustard, salt, cayenne pepper and basil.

Add olive oil. After cooking, drain the vegetable soup, briefly rinse the vegetables and add them to the salad dressing while still hot. Allow to infuse well and serve cooled with fresh bread, spread with butter or olive oil.

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