Chickpea Salad with Parsley Yoghurt Dressing

In this case, it's best to start with your dressing and allow to sit and soak a little while you are taking care of everything else.

For the dressing
chop some fresh parsley quite finely (you can also give it a few smashes in the mortar to make the flavour come out more)
a shallot, chopped
cover this with lemon juice and salt
olive oil
a little brown sugar
and put the yoghurt in last.

For the rest you need
1 can of chick peas
a carrot, cut in tiny cubes
some pearl or balsamic onions
sundried tomatoes, preferably the non-oily kind
and we added a little grated celeriac, but that does not go as a must.

Enjoy.