Cold Soup with Purslane

1. 1/2 tea glass of chickpeas
2. 1/2 tea glass of wheat
3. 5-6 sprigs of purslane
4. 1 tablespoon of olive oil
5. 5-6 tablespoons of yogurt
6. 1 tea glass of cold water
7. 2 teaspoons of salt

For topping:

1. Dried mint

1. Soak the chickpeas and wheat overnight. The next day, cook them separately in different pots.
2. Combine the cooked chickpeas, wheat, and chopped purslane in a bowl.
3. Add 1 teaspoon of salt and mix. I used a smoothie maker for the yogurt mixture. You can first whisk the yogurt, then add water and mix in the other ingredients.
4. In the smoothie maker, blend 2 ice cubes, yogurt, salt, and cold water.
5. Pour the yogurt mixture over the ingredients, and add 1 tablespoon of olive oil.
6. After transferring to bowls, you can garnish with dried mint. Enjoy!