Seasoninga mixture of dried herbs (parsley, basil, dill, to taste
Soak the chickpeas (1 cup) in cold water overnight. Then rinse in 2-3 waters. In a saucepan, add chickpeas, pour water for about 2 fingers, add salt to taste and spices. Put the pan on a low heat and cook the chickpeas until tender.
Divide the onion into two parts. Chop one part.
Add 2 tablespoons of vegetable oil to the pan. Saute the chopped onion until light golden brown.
While one part of the onion is being passed, wash the dried honeydew, squeeze it out, and chop it into small pieces.
Next, add the dried chickpeas to the pan with chickpeas. Cook for an additional 15-20 minutes. If you have water left in the pot when boiling chickpeas and mushrooms, it should be drained, but usually with this amount of water, it is practically not left at the end of boiling chickpeas. Next, add the sauteed onion. Mix the boiled chickpeas together with the onion. Adjust the salt and ground black pepper to taste.
In the frying pan, where the first batch of onions was passed, add an additional 2 tablespoons of vegetable oil. 1/2 of the onion cut into half rings. Saute the onion until golden brown.
Grate the pickled cucumber on a coarse grater. Brown bread with cereals fry in a toaster, cut into cubes.
Put the finished chickpeas in a plate, add the sliced onion and grated pickle on top. Serve with fried croutons.