- 1 cup dried organic chickpeas
- 4 cups water
- 2 inches kelp
- 1 tsp. real salt
- 5-6 sundried tomatoes
- 1 small red onion, peeled and diced
- 1/4 cup parsley, minced
- 1/3 cup olive oil
- 2 tbsp. organic white wine vinegar
- 1 tbsp. lemon juice
- 1 tbsp. fresh oregano (or 2-3 tsp. dried)
- Sea salt and freshly ground black pepper
- 1/4 pound feta cheese
Soak chickpeas overnight or 8-10 hours. Discard soaking water. Put chickpeas, kelp and 4 cups fresh water into a pot. Bring to a boil, then reduce heat and cover to simmer for one hour and 15 minutes. Add salt and continue cooking 30-45 minutes. Add more water if needed. Drain chickpeas and let cool. Dice sundried tomatoes and combine in a large mixing bowl with chickpeas, red onion and parsley. Whisk olive oil, vinegar, lemon juice, oregano and season with salt and pepper. Toss chickpea salad with dressing. Crumble feta cheese and toss into the salad.
