Ingredients (4 small portions):

300 g chickpeas (pre-cooked)

600 g potatoes

1 small onion

2 fistful baby spinach (fresh)

For the dressing:

juice of 1 lemon

1/2 tsp lemon zest

5 tbs oil

1 tbs mustard

salt & pepper

5-6 branches thyme


Boil the potatoes in salted water. Let them cool down and cut them in halves. Cut the onion in small pieces and roast shortly in olive oil.  Wash the pre-cooked chickpeas.

For the dressing: pluck the thyme leaves and mix with the other ingredients. Mix the chickpeas with the potatoes and the onion pieces, marinate with the dressing and put it into the freezer for at least 1 hour. Put the spinach leaves to the chickpea salad before serving.

.s. cookingCatrin