Drain the chickpeas in a sieve. Peel and finely dice the shallots. Chop the tomatoes finely
Heat 1 tablespoon of oil in a frying pan. Sauté the shallots for about 2 minutes. Mix chickpeas, tomatoes, shallots and cumin in a bowl. Add vinegar and 2 tablespoons of oil, season with salt and pepper. Let the salad marinate for about 15 minutes
Wash the coriander, shake dry, pluck off the leaves and chop half finely. Finally add chopped coriander to the salad, arrange and garnish with coriander leaves
Waiting time approx. 10 minutes