|300 g||chickpeas (cooked, drained)|
|3||tomatoes (dried, in oil)|
|20 g||pine nuts (toasted)|
|3 tbsp||olive oil|
This Italian classic is characterized by a slightly exotic fragrance of fresh white flowers. Its mild acidity and low alcohol content make it the perfect companion to this chickpea salad.
Finely grate ginger. Peel and crush garlic. Slice dried tomatoes, parsley, and onion into fine strips.
Heat chickpeas in a small saucepan. Add ginger and garlic and toss together. Remove from heat and set aside to cool.
Crumble feta with fingers and add to the chickpeas along with dried tomatoes, parsley, onion, pine nuts, lemon juice, and olive oil.