In a saucepan add the olive oil, the chopped onion and the garlic and sauté until the color turns gold.
Add the mussels and sauté for a while, pure the wine in until half of it is evaporated.
Add the chickpeas and some water and let them boil for a while.
Serve on a deep plate and sprinkle with dill. At the end pour the lemon juice.
560 g Greek Island Chickpeas Palirria
2 springs of dill
1 glove of garlic
40 ml white wine
200 g peeled mussels
lemon juice from 1/2 lemon
2 tbsp olive oil