| Cook Time | 30 minutes |
| Servings |
Ingredients
- 600 gram Chickpeas (boiled)
- 150 gram Brynza
- 1 piece Lemon
- 1 bunch Parsley
- 5 tablepsoons olive oil
- 1 pinch Sugar
- Black pepper, salt to taste
Ingredients
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Instructions
- Pre-soak the chickpeas in cold water, preferably overnight, rinse, put in a pan, pour fresh water and boil until tender.
- Cut the cheese into small cubes. If you have sheep's cheese on hand, you are very lucky, cook with cheese.
- Wash the parsley, shake off the water, pinch off the leaves and chop them coarsely.
- Wash the lemon with hot water, wipe and RUB the zest. Squeeze the juice.
- Mix 4-5 tablespoons of lemon juice with the zest, salt, pepper and 1 pinch of sugar, and stir in the olive oil.
- Season the salad with this sauce and let it stand for about 30 minutes.
- Then add more pepper and salt to taste and serve. If desired, add a few slices of tomato.
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