- 1 ½ cup chickpeas, boiled and drained.
- 2 large garlic cloves, finely minced.
- 2 tbsp grated carrots.
- 2 tbsp raisins.
- 2 tbsp chili sauce.
- 2 tbsp white vinegar.
- 1 tbsp honey.
- ½ tsp salt.
Directions:
1- Put the raisins in a small bowl, cover with boiling water, then leave for 10 minutes or until they soften and swell a little, then drain.
2- Pour all the salad ingredients into a plastic container, and mix it well together.
3- Cover the mixture and leave it in the refrigerator for at least 2 hours, preferably until the next day.
4- Pour the salad into the serving bowl, sprinkle a little finely chopped parsley, and serve.