The salad tastes fresh and is also vegan and really filling.
Soak dried giant beans overnight or for 6 - 12 hours, changing the water from time to time.
The next day, pour away the water and rinse the giant beans under clear water.
Place in a pot with cold water and cook slowly for 60 minutes.
Let the cooked giant beans cool in the warm cooking broth, then strain them. Otherwise the fine skin of the giant beans will crack off and they will no longer look nice.
Halve the red onions and cut them into fine slices. Set aside.
Wash 1 bunch of parsley, dry really well and chop finely. Set aside.
Cut cherry tomatoes in half. Set aside.
Cook eggs until hard-boiled, peel and cut in half. Set aside as well.
Blend all ingredients with a blender till smooth.
First put the giant beans in a large bowl, pour the salad dressing over them, mix everything well and let marinate for at least 30 minutes before serving.
Add the chopped parsley on top, then add the halved cherry tomatoes and add the onion slices.
Garnish the salad with boiled and halved eggs.
Drizzle with sumac (optional).
TIP: The salad will last 2 - 3 days in the refrigerator. So you can prepare it well in advance. However, add the sauce at least 30 minutes before serving and mix everything well.