Soak the chick peas in cold water for at least 6 hours, preferably overnight
Wash the parsley. Peel and halve the onion. Cook onion halves, parsley stems and chickpeas in salted water for about 30 minutes
Peel, wash and cut the carrots into wide strips. Clean, wash and drain the rocket well. Cut roast beef into wide strips
Drain the chickpeas. Mix vinegar, oil, carrots and chickpeas, season with salt and pepper. Leave to stand for about 30 minutes. Wash the mint, shake dry and chop the leaves finely. Mix yoghurt and mint, season to taste with salt, pepper and a little lemon juice
Halve the avocado, remove the stone and remove the flesh from the skin with a spoon. Cut the flesh into cubes. Add avocado cubes, rocket and roast beef to the chick peas and mix. Season to taste again. Serve the salad with the mint yoghurt
waiting time approx. 6 1/2 hours