Ottoman Chickpea Salad | With Sultanas, Feta & Toasted Almonds

Drain the chickpeas in a sieve, rinse thoroughly under cold water, and drain well. Briefly pour hot water over the sultanas, let them steep for 5 minutes, and drain as well so that they become especially juicy.

Toast the flaked almonds in a dry pan over medium heat for 2–3 minutes until golden brown and wonderfully fragrant. Then immediately transfer them onto a flat plate and let them cool.

Peel the red onion, cut in half, and slice into thin half-rings. Wash the fresh mint and flat-leaf parsley, shake dry, pluck the leaves, and roughly chop. Crumble the feta into bite-sized pieces with your hands.