Serves: A big salad bowl Preparation time: 20m Baking time: 60m Ready in: 1.20h

Ingredients

300g. chickpeas
1 large tomato
2 carrots
1 cup peas
2 tsp. tablespoon rosemary leaves
pinch of salt
For the dressing
1 cup grape juice
juice of 1 lemon
1½ tbsp of olive oil
1 tsp. sweet anise
pinch of salt
Preparation method

step 1
The night before soak the chickpeas in plenty of cool water. The following morning rinse well boil in plenty of salted water until just tender, without melting. Strain, then let them let cool and then place them in a large salad bowl.

step 2
Dip the tomatoes in hot water to peel easily and after peeling them, remove the seeds and finely chop. Put the pieces with the chickpeas.

step 3
In the same water for 2 minutes add the peas. The strain and place them with the chickpeas. Peel the carrots, grate them and again add them with the chickpeas. Stir well. Sprinkle the rosemary leaves and stir again. Allow the salad ingredients to rest and then you are ready to make the dressing.

step 4
Pour grape juice, lemon juice, olive oil and anise with a little salt in a blender. Mix to make a homogeneous mixture and pour over the salad. Stir and serve immediately.
Source: Olive magazine
Chef: Ilias Mamalakis
Photo: Giorgos Drakopoulos
Food Styling: Tina Webb