Ingredients:
5-6 shallots1/2 tsp mustard seeds
2 cloves of garlic
5-6 cherry tomato
1 tsp crushed red chili
2 tbsp olive oil
3 cans of chickpeas
2 tablespoons finely chopped parsley
salt pepper
Directions
Fry chopped onion and garlic until soft in the olive oil. Add mustard seeds and stir for 2-3 minutes then add chili.
Stir in rinsed and drained chickpeas. add salt to taste. After a few minutes remove the pan from the heat.
Cut tomato into two and parsley into smaller pieces, and mix with the salad.
