Chickpea Salad with Gomasio

Soak chickpeas covered with water for about twelve hours, drain. Simmer in soup with lid on low heat for about six minutes, drain.

Sauce: Mix mustard and all ingredients up to and including chives in a large baking bowl, season well.

Mix chickpeas with sauce, set aside with lid closed.

Leaf salad: remove skins from gschwellti, seed cucumber. Cut gschwellti, cucumber and cheese into cubes of about 1 cm, quarter radish. Add everything with the onion and olives to the chickpeas form, mix well.

Gomasio: finely crush sesame seeds with salt in a mortar.

Serve: Arrange chickpea leaf salad in shallow baking dish, garnish. Sprinkle little gomasio on top, bring left over gomasio to table separately.

Goes well with: Bread.

(*) Gomasio (also Goma-shio) comes from the Far East and is a spice mixture of salt and roasted sesame seeds.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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