Soak chickpeas in cold water for one night. Drain. Thereupon make in fresh water as long as 2 to 2 1/2 hours and finally season with salt.
Stir through salt, mustard, vinegar, pepper, nutmeg and oil, mix with the drained, still warm chickpeas. Add parsley, garlic, onions and mint and mix. Let stand for at least 1/2 hour before serving.
Lentil salad can also be prepared in the same way.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.