Chickpeas, carrots and raisins salad

Easy, delicious, colourful and super nutritious salad to serve any season and in any occasion next to various meat and poultry dishes. Simple ingredients which work together well giving a subtle sweet flavour

Slightly adapted recipe of Kostas Tsigas,
"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
250gr. of chickpeas, soaked in water from the night before
1 yellow onion, cut in quarters
1 bay leaf
1 tea-cup of coarsely grated carrots
1/4 tea-cup of dark raisins
3 tbsp of olive oil
2 tbsp of finely chopped flat-leaf parsley
2 tbsp of fresh finely chopped spearmint
1 tbsp of lemon juice
½ tbsp of white vinegar
1 pinch of ground cumin
1 pinch of ground coriander
½ clove of garlic, minced
1/4 tea-cup of Spring onions, finely chopped
salt
pepper

Method:
Drain the chickpeas in a colander to discard the water they soaked in.

Put in a spacious pot the chickpeas, the bay leaf and the yellow onion, fill with plenty of water and boil on medium heat for 1 hour until they are tender but not overcooked. Drain in the colander again and discard the onion and the bay leaf.

Transfer the chickpeas into a large salad bowl, add the carrots, the raisins and drizzle with the oil. Stir well and leave aside to marinate for about 10-15 minutes.

Add in the bowl the rest of the ingredients, season with salt and pepper and mix thoroughly. Serve the salad lukewarm or cold.