3 jars (265 g each) chickpeas pour off the liquid, saving one cup of the liquid. Rinse the chickpeas with cold water and let the water drip off.
8-12 tomatoes insert into boiling water and rinse with cold water in order to remove the peel more easily. Cut the peeled tomatoes into halves, remove the seeds and dice.
4 red onions remove the skin and cut into fine rings.
1 jar Capers in Wine Vinegar cut capers into halves.
1 bunch parsley and 1/2 bunch fresh mint chop coarsely.
2 hard boiled eggs remove eggshell, cut into halves and remove the egg yolk. Finely chop the egg-white.
Mash the egg-yolk and mix it with
2 garlic cloves, squashed
5 tbsp. Balsamic Vinegar S
salt and
pepper, fresh ground.
Carefully stir in 10 tbsp. PRIMA SPREMITURA Olive Oil.
Blend all ingredients and let the salad rest for 2 hours in a covered bowl.
Finally season once more with salt and pepper.
serves 20
